Figgy Jam!

Sweet but lower in sugar jam with a hint of orange, cinnamon and cardamom. Fill a cake or cookies, top toast or crakers, serve with a pork roast.

• Ready In: 45 mins
• Serves: 160
• Yields: 9 1/2 pint jars

Ingredients

• 2 1⁄2 lbs fresh figs, chopped
• 1  apple, diced core discarded
• 1  orange, skin discarded
• 3⁄4 cup bottled lemon juice
• 1⁄2-1  teaspoon cinnamon
• 1⁄2 teaspoon cardamom
• 1 3⁄4 ounces  no-sugar-needed pectin
• 4  cups sugar

Directions

1. Pulse the first three ingredients in a food processor till semi smooth. Or in a blender in batches.
2. You`ll be using 5 cups of the puree adding it to a non reactive pot.
3. Add all the ingredients but the sugar.
4. Bring to a rolling boil stirring to prevent burning.
5. Add the sugar and bring back to a rolling boil. Boil for a 3 full minutes.
6. Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
7. Wipe rims and place lids on add screw tops.
8. Process in a hot water canner for 10 minutes.
9. Remove and leave in a draft free spot to seal.
10. Label and store in a dark cool spot.