by Rose Shepherd of Blessed Earth Farm
16 cups apples, peeled, cored & sliced
12 cups figs, quartered or chopped
12 cups unsweetened apple juice/cider
1 cup lemon juice
2 Tablespoons pectin blended into 1½ cups hot apple juice
2 Tablespoons calcium water
Yield: 35-36 8oz. jars
Put figs, apples, apple juice, and lemon juice in 5 quart kettle; bring to a boil.
Dissolve pectin in hot juice; add to boiling fig and apple mixture all at once. Stir until
pectin is well incorporated into the mixture. Return to boil; remove from heat; stir
in calcium water.
Use hot fill & hold method.
Have ready: prepared jars & lids. Immediately ladle into clean, hot ja
rs being sure that the temperature of the fig mix is 180 degrees or higher. This temp must
hold for at least 6 seconds.
Leave a ½ inch headspace; wipe rims; screw on lids
and immediately flip jars upside down onto a towel covered surface.
Leave undisturbed overnight then flip right side up and shake the product down
Label & store.
10 cups figs Yield: 27 8oz. jars
10 cups apples
8 cups apple juice
2/3 cup lemon juice
4 Teaspoons pectin in 1 cup hot apple juice
2 Tablespoons calcium