Blueberry and Fig Jam-Low or No Sugar

Total Time
50mins
Prep 20 mins
Cook 30 mins

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.

Ingredients Nutrition

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.