Blueberry and Fig Jam-Low or No Sugar

Rita~'s Note:

The figs can be placed in the food processor to crush by pulsing till mushy with some chunks. Using a candy Thermometer will help knowing the setting point, which is at 220 degrees. This has an optional Grand Marnier for a little extra treat.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 165

Yield: 10.0 1/2 pin ...

• 4 cups crushed fresh figs
• 6 cups blueberries (frozen or fresh)
• 1⁄3; cup bottled lemon juice
• 4 ½ cups sugar or 4 ½ cups Splenda sugar substitute
• 1 ¾ ounces no sugar needed pectin
• ¼ cup Grand Marnier (optional)

Directions:

1. Mix the dry pectin with about 1/2 cup of sugar or other sweetener.
2. Place the blueberries and figs in a heavy non reactive pot with the pectin mixture and cook to a full boil. Stirring often. Add the remaining sugar and bring to a hard boil for 3 minutes. Stir in grand marnier off the flame if using.
3. Fill the jars to 1/4 inch head space. wipe any spilled jam off the top, seat the lid and tighten the ring around them.
4. Place the boiling water canner covered by at least 2 inch of hot water and process for 5 minutes. Shut off flame, uncover and leave for 5 more minutes. Remove to a draft free spot and cool for 12-24 hours.
5. Check for sealing and store out of direct light for 1 year.