Jam is not terribly difficult to make. Although it’s easy to overthink the process, just keep in mind that jam essentially has one goal: to preserve fruit at the height of its season so that you can ...

1. Wash figs under cold water. 2. In a 12-quart stock pot, layer 8 cups of figs then 6 cups of sugar, over and over until all the figs and sugar are in the pot. 3. Cut one lemon into thin slices and ...

1. Carefully pick through figs and remove those that are over-ripe or broken. Do not peel or remove stems. Sterilize jars or run them through the sanicycle of the dishwasher. 2. Place figs in a large ...

EDITOR'S NOTE: Current Extension Service recommendations for fig jam and fig preserves: Add 2 tablespoons of bottled lemon juice to each quart jar, or 1/2 teaspoon citric acid. This recipe is from my ...

Nothing captures summer quite like a jar of homemade fig preserves on the shelf. Making your fig preserves turns a classic favorite into something truly special, letting you savor the rich, natural ...

Think back for a moment to earlier this year when we all agreed that we would try to accentuate local and seasonal products in this space. That was an easy pledge to make back in January, when ...

Capture the sweetness of ripe fruit to enjoy all year long with this collection of homemade jams and jellies. If you are new to canning and preserving these easy to follow recipes will help you master ...

If you aren’t lucky enough to have a yard full of fruit trees and berry bushes, maybe you know someone who does. Often, all it takes is a casual mention in a group that you’d love some figs, quince or ...

Makes 12 pints. Modified family recipe by Teresa B. Day. 32 cups fresh figs with stems attached 24 cups granulated sugar 2 lemons 1. Wash figs under cold water. 2. In a 12-quart stock pot, layer 8 ...

The good thing about this time of year: It’s fig season. The bad thing about this time of year for me: I only ever do one thing with figs — make preserves. Occasionally, I use those preserves to make ...