Fig Jam

Ingredients

• 2 pounds green or purple figs, stemmed and cut into 1/2-inch
• pieces
• 1 1/2 cups sugar
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1/2 cup water
• 1 Tablespoon Pomona's Universal Pectin (optional)
• 4 teaspoons calcium water

Directions

Macerate the figs with the sugar and pectin overnight.

Pour into a large non-reactive pot and add the remaining ingredients. Bring to a boil, then reduce to a simmer over medium heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.

Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and process in a hot water bath for 15 minutes.