Jam Day 2009 - Pt. 2

So we are in the heart of the summer and it is certainly the peak of the fruit season. Jam Day '09 Part 1 we (daughter and I) 9 batches of jam (4 raspberry, 5 strawberry), the plan for today was apricots (amazing pickings from local farmer's market) and figs (also from farmer's market). Today I am tried recipes with less sugar and no added pectin. Hoping the jam sets. :)

So 5 total batches today and 3 different types of jam with recipes below:

Fig Jam:

2lbs chopped ripe figs

1/2 cup water

3 cups sugar

Combine all ingredients and heat until sugar is dissolved. Increase heat to medium high and boil jam for about 10 minutes stirring until thick. Pour into heated/sterilized jars and pasteurize for 10 minutes in boiling water bath.

Apricot Jam:

3lbs ripe apricots

1/2 cup water

6 cups sugar (more than I would have wanted to use but figure it is a preservative... at least that is what I tell myself)

2 tbsp lemon juice

1) cut apricots into about 8 pieces each

2) in pan combine apricots and water and simmer fruit covered for 20 minutes

3) remove from heat and add sugar and lemon juice

4) return to heat and heat at medium until sugar is dissolved, raise heat and boil until jam mounds in chilled dish

5) ladle jam into heated/sterilized jars and pasteurize for 10 minutes in boiling water bath.

Apricot Pineapple Jam:

1.5 lb apricots pitted and diced

1 lb peeled cored and chopped pineapple (2 cups with juice)

1/2 cup lemon juice (reserve the seeds and pulp)

4.5 cups sugar

1) combine apricots and pineapple, place seeds and pulp in spice bag (or cheesecloth) and add to pan. Cook over medium heat covered for 10 minutes.

2) remove from heat and add lemon jice and sugar. Return to heat and heat over medium heat until sugar dissolved.

3) raise heat to med-high and bring to boil until drop of jam mounds in chilled dish (10 or so minutes)

4) remove pan from heat and remove spice bag. Ladle jam into heated/sterilized jars and pasteurize for 10 minutes in boiling water bath.

Ta Da!