Uploaded by Top-Best.com Jul 04, 2019

Fig Jam with Bay Leaf Confiture de Figues au Laurier

Ingredients:

Instructions:

Wash, dry and cut the figs into pieces. In a large saucepan, bring 1 cup of water and the sugar to a soft boil (235°F to 240°F; 113°C to 116°C). Add the figs and cook for 35 to 40 minutes.

Test it by dropping a bit of the jam on a plate. It should congeal as it cools, forming a drop that is not very runny. At that point, remove immediately from the heat. Skim and pour into canning jars, putting one leaf in each jar.

Note: If you wish to can these preserves for long-term storage, you should add 2 Tbsp of lemon juice per quart of jam, and process the bottled preserves in a hot-water bath for 85 minutes for a pint bottles and 90 minutes for quart bottles.

Written by Top-Best.com