We love jam! Homemade jam is even better! I really would love to make the cooking jam sometime…the whole sterilization, proper canning techniques kinda scare me…..would if I don’t do it right! I know a girl who canned and all her jars popped and squirted all over! I can imagine that happening to me as I probably would miss an important step. So to stay on the safe side I make freezer jam! I have a lot of freezer space so that works for me, as I don’t have much pantry space.
Another good thing about freezer jam is the jam taste fresh, and the colours are alive!
I used fresh Turkish figs for this jam, and you can really taste the fig even with all the sugar! What I learned about making jam is that the reason they use all that sugar is to inhibit bacterial growth, and preserves the fruit!
I know this for sure, if you don’t use the exact amount the jam won’t set! I tried once with strawberry jam turned out more like syrup!
The basic ratio for freezer jam is:
- 3 cups fruit
- 5 cups sugar
- 1 tbsp of lemon juice if recipe asks for it
- For my fig jam I used
- 3 and 1/2 cups or 20 figs
- 5 cups sugar
- 1 tbsp fresh lemon juice
- 1 pkg of Certo pectin
Peel figs and chop up, then mash them up a bit to break them up. Add the sugar and mix for 3 mins. Let sit for 10 mins. Mean while prepare the Certo according to pkg or if using the liquid then use as is. Mix the Certo in the fruit with 1 tbsp lemon juice, stir for 3 mins.
Add to clean glass jars or freezer jars, tighten with lid.
Let out in room temp for 24 to set, then freeze or refrigerate.
It will last 1 month in fridge, 6-8 months in freezer.