Fig & Strawberry Jam

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This recipe is adapted from the Complete Book of Small-Batch Preserving.

2 lbs figs, cut into pieces
4 cups quartered strawberries
4 cups sugar - be sure to use cane sugar not beet sugar
3 tablespoons lemon juice

Place figs, strwaberries, sugar and lemon juice in a large stainless steel saucepan. Cover and let stand for 2 hours, stirring occasionally.

Bring to boil over high heat, then reduce the heat to meduim and boil gently.

Cook for about 60-90 minutes until you can see the bottom of the pot for a few seconds when you stir it. If you take a bit, put it on a plate, then put the plate in the freezer for a minute, the jam shouldn't run when you tilt the plate.

Note to self: pay close attention after about 45 minutes, don't go wandering off. This is when it will stick and burn if not stirred regularly.

Use a fine mesh skimmer or spoon to skim off the strawberry foam if there is any at the end of the cooking. Pushing a fine mesh skimmer down on the top of the jam toward the end of the cooking will also remove a lot of the fig seeds along with the foam.

Ladle into sterilized jars and use a spatula or butter knife to release any air bubbles from the jam. Fill to within 1/4" of the top of the jar.

See instructions for preparing and filling jars.

After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.

Yield: 5 - 8 oz. jars