Certo Fig Jam Recipes

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CERTO® FIG JAM



CERTO® Fig Jam image

Spread delicious CERTO® Fig Jam on your toast in the morning. Ditch the store-bought spread for some homemade fig jam! This recipe makes 8 jars of fig jam.

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.

Number Of Ingredients 6

4 cups prepared fruit (buy about 3 lb. fully ripe black figs)
1/2 cup fresh lemon juice
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Trim stem ends from figs. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice and water; stir until well blended.
  • Stir sugar into prepared fruit in saucepot. Add butter to reduced foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

FRESH FIG FREEZER JAM



Fresh Fig Freezer Jam image

A recipe to make fresh fig jam with CERTO® pectin. No cooking!

Provided by hellomelissa

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 96

Number Of Ingredients 4

5 cups white sugar
3 cups stemmed and coarsely chopped figs
⅓ cup lemon juice
2 (3 ounce) pouches liquid pectin (such as CERTO®)

Steps:

  • Mix sugar and figs together in a large glass or plastic bowl; set aside for sugar to slightly dissolve, stirring occasionally, about 15 minutes.
  • Stir lemon juice and pectin together in a glass or plastic bowl. Stir lemon juice mixture into fig mixture until sugar is fully dissolved. Pour fig mixture into sterilized plastic canning containers, leaving 1/4 inch at the top. Cover containers and refrigerate or freeze.

Nutrition Facts : Calories 44.5 calories, Carbohydrate 11.6 g, Fiber 0.2 g, Sodium 0.2 mg, Sugar 11.3 g

CERTO® STRAWBERRY JAM



CERTO® Strawberry Jam image

Turn summer's bounty into CERTO® Strawberry Jam in under an hour! Follow our CERTO® Strawberry Jam recipe to make tasty jam with just four ingredients.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 jars, 1 cup each or 128 servings, 1 Tbsp. each

Number Of Ingredients 4

4 cups prepared strawberries (buy about 2 qt. fully ripe strawberries)
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.
  • Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

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