Okay, a family member just came home from a trip to CA, and she stashed some figs in her suitcase.  So, this is what they were turned in to..

Fig Jam recipe

3 pounds of fresh, ripe figs

3 pounds of sugar

3/4 of a cup of toasted sliced almonds

A few drops of vanilla

-----------------------------------

Wash the figs, Cut them in fourths and then in fourths again. In a large heavy pan pour the 3 pounds of sugar  over the figs. Cover the pot with a lid.

Let the sugar soak, melt into the figs. It is best to let it set for 24 hours. Do not put it in the frig.

---------------------------------------

When the sugar has naturally melted into the figs, take the lid off and put the pot on stove. Turn the heat to medium high. Bring it to a steady boil (218F). Stir often. Then turn the heat to low and stir until the jam thickens. When not stirring put the lid on the pot.

When the figs start to jam/gel, add the vanilla and the almonds.  The jam is ready to put into the sterilized jars when it passes the "spoon test".  You dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.

Ladle the HOT jam into the sterilized jars. Tighten the sterilized lids on to the jars immediately, then place them upside down on a wooden counter. Leave them set overnight.

THE ONLY THING I OPTED TO DO DIFFERENTLY WAS PROCESS THE FIGS WITH AN IMMERSION BLENDER, SO I HAVE A COMBINATION OF FIG BUTTER AND CHUNKS OF FIGS.  IT IS FABULOUS!!  

The hot leftover portion was promptly drizzled on some vanilla bean ice cream!   I got a yield of 13 jars.

great recipe

Hi,
did you make bigger batch than the receipe is calling for? In ingridiances you mention 3 lbs of sugar and than you put 5 lbs of sugar on the figs. What is the right amount?

thank you
Karla

The recipe as was given to me calls for 5# sugar, but with my batch I opted to use 3#.  When I made this before it was way too sweet with 5# sugar.  Also, it will depend on the sweetness of the fig you use.  The ones given to me were pretty sweet, so I opted for a lesser amount.  And I just realized the actual instructions specify 5#, so I have now corrected that.  Thanks Karla.

All the figs that were spoiled by the rain and split, I picked them and I just finished making jam with them. They came out perfect. 

What recipe did you use Bass??   I know my jam is so thick and sweet-just right, the sugar carmelized in no time flat.  I also liked the fact that I did not have to add any pectin at all.  I think this may have to be entered in the State Fair next year!   Thinking of using it as a filling in shortbread cookies, for homemade fig newtons.  I know there are some Italian cookie recipes that use figs for the fillings, so I will have to look at those.