Preparation
Inside a large saucepan, combine the figs, sugar, and fresh lemon juice and zest. Provide a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for one hour, stirring from time to time. Take away the cover and continue simmering, stirring frequently, before the mixture thickens. Once the mixture will get quite thick, start to stir constantly to help keep from scorching.
For any good gel, test a percentage on the cold saucer: Place the saucer within the freezer for any couple of minutes, put a bit of the fig mixture onto it, then go back to the freezer for one minute.
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Whenever a good gel stage is arrived at, the top of fruit mixture will wrinkle slightly when pressed having a finger.
While figs are cooking, prepare the jars and covers. Place the glass jars inside a boiling water canner about 50 %-full of water. Provide a boil reduce heat and jars within the water.
Put water inside a saucepan and produce to some simmer, reduce heat to low and add some jar covers. Retain in the new water until available. Don't boil.
Fill the jars using the hot fig jam mixture, departing 1/2-inch headspace. Wipe jar rims and threads having a wet paper towel. Place covers on jars using tongs or perhaps a jar magnet then screw around the rings. Put on a rack within the warm water within the canner. Lower in to the water and add enough hot or boiling water to create water level to one to two inches over the jars. Provide a boil jars for ten minutes.
Makes 4 half-pint jars.
