Here's the link to figs at the NCHFP.

Here is a link that might be useful: http://www.uga.edu/nchfp/how/can_07/fig_jam.html

Thanks Melly, I have used that recipe and it turned out fine. I also used Mes Comfitures recipe for figs with vanilla. I like the way she lets her figs sit overnight and I also like the idea of adding thinly sliced lemons. I know bottled lemon juice is the preferred way to go. If this recipe would not be safe I don't want to waste the sugar...or my time. Should it be deemed safe I'd like to cut back on the sugar if that would be alright.

Thanks again.

jude

I use 2 to 1 measurements for my fig preserves. That is for every 2 pounds of figs I use 1 pound of sugar. I also let my figs "sit" in the sugar overnight before I cook them.
I use bottled lemon juice but I have heard of others using lemon slices. Good luck!

Thanks Blondie, I think I'm going to give it a try. I may cut the recipe in 3rds, just to try it.

jude

jude, fruit preserves are pretty safe, the fruit is acidic and the sugar acts as a preservative. The reason for lemon juice in most preserve recipes is for the acidity to allow commercial pectin to work or for the pectin naturally found in the lemon.

Now, that said, figs and tomatoes have both been found to contain borderline levels of acidity, MSU says figs are "slightly above" 4.6, so you want to ensure that you use enough lemon to reduce the acidity to a safe level. Recommended is 2 tablespoons per quart of figs. Bottled lemon juice is preferred because it has a consistent acidity whereas fresh lemons vary

Since you have about 3 quarts of figs, ypu'd have about 1 lemon per quart. That's about 2-3 tablespoons of juice plus the peel. If you have nice big juicy lemons it's probably good, but I think I'd add the fresh lemons and a bit extra.

Annie

Thanks Annie, I'll do that very thing!

jude

interesting... NCHFP recipe referenced above sez:
¼ cup lemon juice
doesn't specify bottled, which they usually do.

I thought this all sounded familiar and yep, this discussion from a month past seems to cover all the same issues except it is about fig jam vs. fig preserves. There is no real difference. Same rules apply.

Reduce the sugar and you reduce the molds protection and reduce the shelf life. Use fresh lemons vs. bottled lemon juice and you reduce the acidity and the long term stability of the acidity. It is your choice.

Personally I don't see why NCHFP should have to specify "bottled" in every recipe since that, and the reasons for it, is their well documented standard.

Dave

Here is a link that might be useful: Fig Jam discussion

Yes, same discussion. I think NCHFP always specifies because new canners (or posters) may not be aware that it is their standard. If someone is just looking for a fig jam recipe, they probably won't look for or read any "documentation" about bottled vs fresh lemon juice.

Annie