Fig Grape Jam

10 cups figs, stemmed and chopped and mashed

6 cups sugar

1 cup grape juice (or I used paisano wine)

9 oz grape jell-o gelatin

Combine all ingredients in preserving pot and bring to a boil. Reduce heat slightly, but keep a rolling boil and cook for 45 minutes or so; spoon into sterilized jars and process in boiling water bath 10 minutes. 

Yield: 14 8oz jars

This also works great with strawberry jello for strawberry fig jam.  Do not completely mash the figs, leave some in chunks and they will appear as strawberries.

© Crackerberries 2012



Blueberry Fig Jam ... YUM

9 cups fresh figs (Kadota) quartered
3 cups fresh blueberries
4 cups sugar
½ cup lime juice
1 tsp mace

Combine all ingredients in preserving pot; mash figs and blueberries. Let stand at least 2 hours. Bring mixture to a boil over medium heat. Reduce heat and boil gently for 45 minutes to an hour until mixture thickens to gel stage (22o° degrees).

Remove from heat and stir 5 minutes to prevent fruit from floating. Skim off foam if necessary. Ladle into prepared sterile jars, leaving ¼ inch head space. Wipe the rims of the jars to ensure there is no spilled jam to prevent a good seal. Seal jars according to manufacturer’s directions. Place in boiling bath for ten minutes.

Crackerberries © 2010