FIG JELLY (For those that don’t like the texture of figs)
As I mentioned in my post about fig jams, I don’t like the texture of figs. They have an amazing flavor but they are fuzzy. It is hard for me to eat anything that is covered in fur.
If you think you don’t like figs, try cooking them down and just using the juice. You can use the juice in beverages or in other baked goods. I also use the juice to make fig syrup for pancakes and waffles.
I make my fig jelly using my plum jelly recipe. I will add the recipe below but you can check out the plum jelly recipe here if you would like step by step instructions on extracting the juice.
INGREDIENTS
5 1/2 cups plum juice
1 package dry pectin
7 1/2 cups sugar
DIRECTIONS
Combine juice and pectin in a large saucepot.
Bring to a boil.
Stir in sugar and return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Ladle hot jelly into hot, sterile jars; 1/4″ head.
Process 5 minutes in boiling water canner.
Makes about 8 half pints
Recipe from the Ball Blue Book
Fig Jelly
INGREDIENTS
5 1/2 cups plum juice
1 package dry pectin
7 1/2 cups sugar
DIRECTIONS
Combine juice and pectin in a large saucepot.
Bring to a boil.
Stir in sugar and return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Ladle hot jelly into hot, sterile jars; 1/4″ head.
Process 5 minutes in boiling water canner.
