Fig Jam / Marmalade

When you have fig trees, you have decent years and you have great bountiful years

Usually there is enough that leads one to making a Fig jam or even Marmalade or even brandied.

2 lbs figs
19 oz (1lb 3 oz) sugar or 3 cups Splenda
1 box low sugar pectin
1 tablespoon lemon zest
2 lemons – juiced = ½ cup

Remove the tips, peel and cut figs in quarters

Place figs in a medium pot with a little water (1 cup) in which you dissolve the pectin, squash the figs or put them through the food processor, to break them up and add grated lemon zest and the juice of the lemons and slowly bring to a boil

When the figs have come together add the sugar and cook until it reaches marmalade consistency
At this point, if you desire, you may add a shot of grappa or Metaxas brandy or even cognac

Place the marmalade in glass jars, washed in hot water
Fill the jar or jars to the jar mouth and allow them to cool

Clean the neck and lip of jar again and place lid – do not tighten

Place the jars in a surface covered with a towel and allow them to cool completely before storing in the refrigerator.