This was my first attempt at home canning. I was pleasantly surprised at how tasty this turned out. I used FMD’s Alma figs and adapted this recipe from tips in this thread: http://figs4funforum.websitetoolbox.com/post?id=5396408 

800 g chopped figs

800 g sugar

3 Habanero Peppers seeded and finely chopped

Grated fresh Ginger root to taste

Grated Lemon peel to taste

Lemon juice to taste (I used the juice of 1 lemon

½ tsp Pectin

The night before canning, remove steps and coarsely chop your figs. Place them in a large glass bowl. Slightly toss the figs with half the sugar, then cover with the rest. Cover the bowl and let rest at room temperature over night. I had mine out for 20 hours before I was ready to can. You can adjust this recipe simply by following a 1:1 weight ratio between figs and the sugar. 800 grams of figs and 800 grams of sugar made approximately 5 half pint jars.

When you are ready to process the figs, sanitize your jars and prepare a water bath canner.

Place fig/sugar mixture in a pot and bring to a boil. Boil for 15 minutes. Stir often and adjust the heat as necessary.  Watch for boil over’s!

Add the Ginger, Lemon, and Habaneros and reduce heat to low.

After 5 to 10 minutes add the Pectin and reduce temperature to simmer.

Once you get a good consistency, you are ready to can the preserves in your warm, sanitized jars. I boiled mine in a water bath for 20 minutes.

You can use any peppers you like for this recipe or none at all. The Lemon and Ginger alone make a really nice fig preserve! I had some Habaneros ready in the garden so I used those. I was considering trying some Scotch Bonnets in another batch, but decided to do one with out the peppers all together.

That sounds real good. I like the idea of extra heat.

Dan
Semper Fi-cus

Miguel, there are more figs waiting to be picked, eaten or processed into delicious hot jam. You too, JD.
Come on by and lets fig out!