WOW! I made half the recipe because I didn't know for sure if I would like any kind of fig jam. I get figs off our tree down at the beach to put on flatbreads with goat cheese, etc. So I figured I would try this easy recipe, since I was already putting a good deal of figs into the dehydrator. Oh my goodness! Can I even wait till morning to put this on an English muffin? FABULOUS! I made half, used 8 oz canned crushed pineapple, undrained. I simmered it for nearly an hour to where it seemed a little syrupy to me. Then to check the consistency, I put about 2 tablespoons in a small pyrex bowl, and in a larger bowl with ice, to see how it would be. Perfect spreading consistency. This conserve is fantastic! If I can get yet enough figs off our tree I will be making the whole batch, many jars to give as gifts, and some saved for us! Dusty and Sarah, thanks for setting me right with my fig tree! 1/2 this recipe made exactly 4 half pint jars. Keep everything hot, seal, and turn upside down. They all sealed fine without the water bath.
This is the third time I've made this recipe, and it just keeps getting better! Using the amounts of ingredients given (and DRAINING the pineapple), it makes 14 4 oz jars (56 oz.). This is a favorite with family, especially when served with a warm brie en croute.
Was a little unclear about the amount of sugar to add so I did 4 Cups. Probably should have been 5-6 cups and would have been a little thicker. The flavor however is OUTSTANDING. I'm making this one til the last fig drops!
This is awesome. The fruits cook down to a beautiful amber color. I used an 8 oz can of crushed pineapple in juice and didn't bother to drain before adding. The yield was 5 1/2 cups which was processed in a water bath for 10 minutes.