Savor the flavor of fresh figs by making a Homemade Fig Jam. Bonus, it's perfect to pair on those sammies for back to school lunches!
Author: Elizabeth Shaw
8medium figs12 ounces, halved
1cup+ 1/2 cup 100% pure apple juicedivided
In a medium saucepan, bring 1 cup apple juice to a boil and add in fresh figs.
Boil for 15 minutes, covered.
Remove from heat and let sit 5 minutes.
Using your immersion blender, puree figs, using caution not to splatter the hot liquid onto your skin.
Pour pureed figs into a medium bowl or large mason jar with a lid. Add in the 1/2 cup apple juice, chia seeds, and sugar. Stir together with a spatula or shake mason jar vigorously with a lid. Refrigerate for a minimum of 4 hours.
Store jam in the refrigerator and use within 10 days for best quality.
Freeze extra jam for up to one month. Use defrosted jam within 7 days for best quality.
To Prepare In the Instant Pot:Add figs and apple juice to the metal inner pot of the Instant Pot. Select pressure cook, set timer to 3 minutes, and secure lid and sealing valve. Let naturally release for 5 minutes, then use quick release. Continue with steps above to blend the figs and adding the remaining ingredients. To Can:Follow proper canning procedures, including sterilizing glass jars and sealing the jars. Use within 3 months of canning, and within 14 days of opening.