Place all ingredients in a non-reactive pan and let sit for several hours. The process of drawing juice can be sped up somewhat if everything is gently stirred enough for the sugar to reach to the bottom. Mama puts her figs in sugar late at night, letting them draw juice until the morning when she starts cooking them. If the figs and blueberries are ripe, though, they'll get watery pretty quick.
Cook on low to medium heat, stirring often to prevent scorching (ewwwww - nasty) until figs have cooked clear and jam has reduced to desired consistency.
Ladle into sterile jars and seal. Lots of folks water bath their jams and jellies. Mama and I never have but that's just us. The USDA recommends it to be safe.
Makes 5 1/2 pints.
The SureJel absolutely is optional. Blueberries have a high amount of natural pectin so it's not necessary. I like to use it for the extra bit of jelling assurance, though.
Y'all enjoy! It's yyyyyummy and just one more way to have figs (and blueberries) preserved in the pantry!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Pint (237g)|
|Recipe Makes: 5 1/2 Pints|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 100.1mg||3 %|
|Total Carbohydrate 145.2g||43 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 142.3g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 558
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