So for future reference Pomona likes to marry the calcium water with the acid or lemon juice before adding to the recipe and the pectin powder with the sugar, honey, or with whichever alternative sweetener you are using. Pomona gives you the ability to use this pectin for a low sugar/no sugar alternative, as well as, its the only powdered pectin that I have found that is an acceptable substitution for liquid pectin in other recipes. It will not leave your fruit jellies cloudy. If you have any more questions about Pomona they have a great website and if you can't find Pomona Pectin where you live I do carry it in the SB Canning Store!
Gingered Lemon -Fig Preserves
2 pounds ripe figs (Great for use of dakota, mission, black or brown turkey)
1 T. minced crystallized ginger or 2 T. peeled and finely grated ginger root
7 medium lemons for rinds
1/3 cup bottled lemon juice
4 t. calcium water
1 1/4 cups of sugar
3 t. Pomona Pectin powder
Preparation: Prepare 4-5 half pint , lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer. Use a veggie peeler and make strips of the outside rind. Using a sharp knife julienne the rind till you have 1/4 cup of thin strips about 1 inch long. Wash the figs and remove the stems. Slice them lengthwise.
Cooking: In a large stainless steel or enameled dutch combine the figs and ginger. Add your lemon rind and bring to a boil, reduce heat and simmer for 12 to 15 minutes or until the lemon peels are soft, stirring occasionally. Remove from heat.
Measure 4 cups of the cooked fig mixture and return to the saucepan. Add the bottled lemon juice and calcium water and mix well. In a separate bowl combine sugar and pectin powder. Mix thoroughly and set aside.
Bring Fig mixture back to a full boil on high heat and slowly add the pectin sugar mixture, stirring constantly. Continue to stir quickly for 1 to 2 minutes to dissolve pectin while it comes back to a boil. Once at a boil remove from heat.
Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill
|Mine turned out darker since I|
used Black mission figs which this year
didn't have a very "pink" center
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels you can order them Here!