Water Bath Canning - Fig, Rhubarb, and Lemon Jam with Pomona's Pectin

Recipe:

2 cups dried figs
2 cups rhubarb
1 Lemon
3 Teaspoons of Pomona's Pectin
2 Cups of Sugar
1/4 Cup of Bottled Lemon Juice
3 Teaspoons of Calcium Water (Comes with the box of Pomona's Pectin)

Pre-Requisites:

Prepare Calcium Water: Add 1/2 Teaspoon of Calcium powder to 1/2 cup of water. Mix thoroughly.

Step 1: Prepare your jars and lids!

Clean and sterilize your lids and jars to ensure you do not get debris in your product. Check your jars for nicks, cracks, or imperfections. These will cause failures in your canner.

Step 2: Prepare your fruit!

Rehydrate your figs with hot water. Wait 15-20 minutes. De-stem your figs. Zest and juice your lemon.

Cook your rhubarb until softened.

Measure your pectin and sugar; mix thoroughly. In a separate container, measure your bottled lemon juice, and calcium water. Mix thoroughly.

Bring your fruit up to a boil. I blitzed mine in a blender, but if you are using fresh figs you probably do not need to do that. Dump in your sugar and pectin mixture. Dump in your calcium water and bottled lemon mixture.

Bring your jam to a boil. Cook until it thickens. You should be able to draw a trail through it with a spoon.

Step 3: Process your jars!

Put your funnel in the jar and fill it up with your hot mixture. Fill your jar to 1/4 inch headspace.

Wipe the rims with a clean rag soaked in Vinegar. This will cut through the sticky jam and ensure a good seal.

Put on the lid and ring. Finger tip tight!

Put the jars in the canner, and bring it to a rolling boil. Process for a minimum of 10 minutes. Add 1 additional minute for every 1000 feet above sea level.

Step 4: Check your lids!

Once processing is done, take the canner off the heat. Leave the jars in the canner for 5 minutes. Then take out the jars. Leave them in a safe place to cool for 24 hours.

Step 5: Label your jars!

Check your lids after they have cooled completely. Wash, dry, and label your lids. Store in a safe place and enjoy at your leisure!

-Regards,
A Caffeinated Engineer

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