“This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment.”
READY IN:
1hr
SERVES:
60-70
YIELD:
6-7 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the 1/4 cup sugar and pectin together.
  2. In a large, deep, nonreactive saucepan, toss all ingredients and bring to a boil, stirring until the sugar is completely dissolved. Cooking over high heat, stirring, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes. Remove rosemary and discard.
  3. Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
  4. Or.
  5. Place in sterilized Ball jars, leaving 1/4-inch head space.
  6. Wipe rims and adjust caps.
  7. Process half-pints and pints 10 minutes.
  8. in hot-water bath covering with 2 inches of water.
  9. Turn flame off and remove lid let sit 5 minutes.
  10. Remove jars and cool for 12-24 hours.
  11. You can remove rings and wipe jars.
  12. Store in a cool dark place.
  13. Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
  14. Altitude times.
  15. 1,000-3000 for 5 minutes.
  16. 3000-6000 for 10 minutes.
  17. 6000-8000 for 15 minutes.
  18. 8000-10,000 for 20 minutes.

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