Here is the recipe I use. When I had tons of figs, I gave a lot away and it was always a hit. It sounds a bit complicated, but really is more about waiting time, then working time. Now that I've done it a few times, I make all my own jam. So satisfying and much tastier than store bought.
1. Take 2 pounds of figs and roughly chop them. Mix in bowl with 2 cups packed brown sugar. Cover bowl and let steep in the refrigerator for 6 to 8 hours.
2. Put fig mixture in large pot. Add 1/4 cup thawed frozen unsweetened apply juice concentrate. Simmer 30 minutes until fig peel is soft.
3. Stir in 1/4 cup of bottled lemon juice and 2 tablespoons of orange juice. Bring to boil and boil rapidly, stirring frequently, until you reach jelling point. (Good description of that is here:
https://www.thespruceeats.com/testing-homemade-jellies-for-gel-point-1327874 -- I personally err on the side of having a slightly runnier jam, because brick-like jam is no good. ETA: I find it takes about 15 minutes and at first your jam is really foamy. Then the foam subsides and there are a lot surface bubbles. When it begins to slightly darken, I start doing the spoon test to see when the drops begin clumping together).
4. Stir in 1/4 teaspoon of ground cinnamon.
It should keep for a couple of weeks in the fridge. Or you can freeze. If you want to preserve it for shelf-storage jars, bring it back to a boil, and ladle it while it is very hot into clean 1/2 pint jars and process for 10 minutes in a boiling water bath. (you might want to read up on canning if you haven't done that before).
. No offense and certainly not mad at anyone who does but I just can't do it. They're just too cute for that.
my stomach seriously just turned and now I don't feel so good. That's horrifying!
