Blueberry FOG Jam (Fig, Orange, Ginger)

Products Used
Blueberry FOG Jam (Fig, Orange, Ginger)



    1. Puree figs and orange juice until smooth in blender.  Add blueberries and ginger and pulse until well combined.
    2. Pour fig mixture into a large pot and stir in sugar and pectin.  Cook over medium low heat.
    3. While fruit mixture is heating, place jar lids in a small pan of water and simmer. Get canning jars and lids ready and place a large pot of water over medium heat to use as a water bath.
    4. Bring fig mixture to a boil and continue to cook over medium low heat, stirring occasionally, until mixture has thickened, about 12-15 minutes.
    5. Fill each canning jar and leave 1/2 inch of space at the top.  Place a lid on each jar and secure the rings.
    6. Process in a water-bath canner for 12 minutes.
    7. Remove jars from canner and allow to sit untouched until cooled and lids have popped.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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