On Wed, 15 Oct 2003 10:21:44 -0400, "Madgardener"
wrote:

"Frogleg" wrote

I made jam. Figs are *beautiful* fruits -- a most agreeable color
scheme that I admired while prepping and simmering.

and you simmered it for how long? And did you add pectin or were the figs
sufficiently full of pectin in the first place?

I Googled on "'fig jam' recipe" and searched rec.food.preserving, and
winged it after reading a number of recipes. Just figs, sugar, and a
little lemon juice. Washed, (de-)stemmed, and halved the fruit, and
mixed with sugar and lemon in a big dutch oven pot (no cover) over
first medium (to bring to the simmer) and then low (to continue) heat.
It burrbled happily for several (2-3? I was here in the computer
pantry reading and posting) hours. Stirred and tasted from time to
time, and it was getting pretty jammy when, suddenly!, it scorched.
Scooped off the interior and bottled a few jars for refrigerator
storage. (I'm not a canner.) Advice from an expert on another
newsgroup told me that while a fruit/sugar mix can march along happily
with little attention for some time, the *second* it starts to stick a
bit to the bottom of the pot, constant stirring and then judicious
removal from heat is required. Another poster mentioned her mother's
famous 'Burnt Fig Jam.' Seems like you can't go too far wrong. :-)