One perk of being able to cook and can food is that when friends have an overabundance of fruit and veggies, they bring them to you, knowing it won't go to waste. Why, yes, I'll gladly accept the extra 10lbs of figs you picked from your tree! Score! This recipe takes two days to complete (the figs sit in hot syrup overnight) but it's worth it.
Traditional Fig Jam
14 cups of fresh figs
5 cups granulated sugar
3 Tbs lemon juice
6 pint canning jars
Boil a large pot of water (usually 1 cup of water for each cup of figs). Put the figs in glass bowls. Pour the boiling water over your figs and cover for 15-20 minutes. Drain then rinse with cold water.
In a pot, combine 7 cups of water, the sugar and lemon juice. Bring to a rolling boil. Working in batches, add the figs to the boiling syrup. Cook until the figs soften and begin to become transparent. Put the cooked figs aside in a large glass bowl. Continue until all the figs are done. With a potato masher, mash the cooked figs. Continue to boil the syrup until it thickens.
Pour the thickened syrup over the mashed figs, cover and lets sit at room temperature overnight.
Prepare your jars for canning. Bring the figs and syrup to a boil. Ladle hot jam into prepared jars leaving 1/4 inch headspace. Seal with lid and band, process the jars in boiling water for 10 minutes. Remove canner from heat, wait 5 minutes and remove the jars. Cool and store. Check back after 24 hours to make sure they have sealed.