My mom brought over bags and bags of figs this weekend from a neighbor who was swimming in them, and since one batch was really really ripe, I decided to go ahead and cook them, thus the canned jam you are looking at here.
I jumped online, looked up this RECIPE, and got to chopping, then cooking, and finally canning. I did not want to leave the figs whole, so I quartered them, and then in the cooking process used a potato masher and mashed the heck out of them. I left the skins on and just cut off the stem and the very bottom of the fig. Below are the ingredients and measurements that I used, and I am putting it here more as a reference for myself later, like I said earlier the full recipe is available at the link above or below.
Fig Jam (or Preserves)
5 1/2 cups of quartered figs, stems and bottoms removed.
7 cups of sugar
1/4 cup fresh lemon juice
1/2 cup water
1 box of regular pectin
Step by step directions can be found HERE. I found this site to be very easy to follow and understand. The longest part is cleaning the figs, the rest goes really quickly!
Make sure to hop on over to A Quilter's Table and visit Debbie and all the other entries this week at Tuesday a the (summer} Table!