Raspberry Fig Jam
- 3 Cups Chopped Figs
- 1.5 Cups Raspberries
- 2 Cups Sugar
- 2 Tablespoons Vanilla Extract
- 1 teaspoon lemon juice
- 3 Tablespoons Pectin
- 1 Cup Water
- Combine fruit, lemon juice, and water in a large sauce pan over medium-high heat
- Gradually stir in the pectin
- Use a potato masher to mash the fruit as it softens
- Stir in the sugar and vanilla extract
- Bring to a boil & boil for 1 minute
- Add jam to jars, leaving ¼ inch headspace
- Process in a hot bath canner for 10 minutes
Recipe by This Fig Life at https://thisfiglife.com/raspberry-fig-jam/
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