Fig Grapefruit Jam with Cowboy Candy Syrup (made with Clear Jel)
The result of this recipe is an amazing back flavor that doesn't come on till the end of the bite.
- 5 cups diced figs
- 1 pc. grapefruit, peeled, segments and diced
- 1/3 cup sugar (optional**)
- 1 half pint Cowboy candy left over brine
- 1/3 cup Clear Jel
- 1/3 cup sugar
- 2 T. bottled lemon juice
In a stainless steel saucepan, combine diced figs and grapefruit. You can add the optional 1/3 cup sugar if you taste your figs and they are not sweet.
Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 5 minutes longer. Add the half pint of cowboy candy syrup and stir in for 5 minutes.
With a spoon taste the mixture to see if it's sweet enough. Remember it will be hot so let it cool on the spoon for a minute. If you add more sugar only add in 1/4 cup increments.
Note: you are going to add 1/3 cup more sugar with the Clear Jel.
In a separate bowl add 1/3 cup of Clear Jel and 1/3 cup of sugar. Mix together the powders with a wire whisk.
Using your ladle scoop out about 1/3 cup of the hot liquid from the pot. You can instead use an additional 1/3 cup of water or other liquid if you want to add additional flavor. Some suggestions would be apple juice or grapefruit juice. I used the liquid from the pot!
Use the whisk to completely stir the mixture until it looks smooth like milk.
Add 2T. of bottled lemon juice to the fruit in the pot and while stirring increase the heat under the pot to medium.
Pour your Clear Jel mixture into the pot and stir for about a minute until the jam is thick. This will be like adding a thickener to make gravy. Turn off heat and remove pan from stove.
Filling the jars:
On a dishtowel place hot jars and ladle jam into hot jars to 1/4" headspace in the jar. Remove air bubbles and adjust head-space , if necessary, by adding more jam.
Wipe rim with clean cloth or paper-towel, center lid on jar, screw band down till resistance is met, then increase to fingertip-tight.
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.