1 - It did not take 20 minutes to get to 210F. I let it go up to 215F. I ended up smushing the figs with the back of a spoon and wonder if they need to stew of 20 minutes, but maybe not at a boil, and then bring them to a boil to reach the 210F? And this made a lot of liquid, and in putting it in jars I saw that the fruit floated to the top. I removed the extra liquid and re-packed just the fruit to start, then added the liquid afterwards just to top it up. I had a whole jar (I don't know how big the small jars are) of liquid left over.
This is my first fig jam recipe, and depending on the outcome, I may want to explore/Frankenstein with, the following:
https://www.allrecipes.com/recipe/215775/real-fig-preserves/ (this one has butter!)
https://www.foodnetwork.com/recipes/ina-garten/fig-preserves-3513998 (this one is about the orange)
https://food52.com/recipes/14138-fig-jam-with-cardamom (this one is about the red wine)
2 cups (300g) fresh Black Mission figs, stemmed and halved
1 cup white sugar
1 cup water
1 Tbsp lime juice
½ tsp cinnamon
¼ tsp ground ginger
⅛ tsp white pepper
1 13-ounce jar with lid
- Bring sugar and water to a boil in a large saucepan over medium-high heat, stirring until sugar has dissolved. Stir in the figs, lime juice, cinnamon, ginger, and white pepper. Cook, stirring often, until a candy thermometer reads 210 degrees F (100 degrees C), about 20 minutes.
- While preserves are cooking, sterilize jar and lid in boiling water for at least 5 minutes. Pack the hot preserves into the sterilized jar to within 1/4 inch of the top. Top the jar with the sterilized lid and let cool before storing preserves in the refrigerator.
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