FIG AND PEAR JAM
Makes about 4 (1⁄2-pint) jars. Terrific on crostini or as an addition to any cheese board, this jam can pair as easily with sweet or savory dishes.
Excerpted with permission from Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More.
2 cups chopped peeled pears 2 cups chopped fresh figs 4 tablespoons Ball Classic Pectin (or other brand of pectin) 2 tablespoons lemon juice 1 tablespoon water 3 cups sugar
Step 1
Combine the first 5 ingredients in a 6-quart stainless-steel or enameled Dutch oven. Bring the mixture to a full rolling boil that cannot be stirred down, over high, stirring constantly.
Step 2
Add the sugar, stirring to dissolve. Return the mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim the foam, if necessary.
Step 3
Ladle the hot jam into a hot jar, leaving 1⁄4-inch headspace. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
Step 4
Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
Step 5
Excerpted with permission from Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More.
