4 cups cooked figs

2 tablespoons lemon juice

1 package (1 3/4 ounce) powdered pectin

8-10 packets of powdered artificial sweetener

  Prepare figs for canning, precook in water to cover until tender. Mash figs well. Put in a large pot, stirring in lemon juice and pectin. Place on high heat and stir constantly, bringing to a full boil that cannot be stirred down. Boil one minute. Remove from heat and add artificial sweetener. Stir for two minutes to thoroughly mix. Pour into hot, sterilized jars or freezer containers and seal. Process jam for 15 minutes in a water bath to preserve flavor. If you don’t water bath the fig jam, store in the refrigerator or freezer.

Mandy Armentor, LSU AgCenter