Too bad about the birds getting the figs. I've been pretty fortunate this year. I do go out and harvest frequently, and if I miss a couple of days, the birds have gotten some of the best ones. I hope you get into the habit of using your jam maker, because it really does make things easy. I love being able to clean up and get my canner/jars ready when the jam maker is working away.
Great video. I don't think you have to use the entire sugar amount because fig is not a "clean fruit". You are accounting for fig not being a clean fruit and the potential for botulism bacteria growth by putting in lemon juice and canning. The lemon juice brings up the acidity and bacteria can't grow. So feel free to use less processed sugar. You may want to consider using raw sugar too. Thanks.
I think the sugar is just needed for activating the pectin. I don’t believe it has anything to do with botulism. The lemon juice is what keeps it acidic enough to prevent botulism, not the sugar.
It looks wonderful! The birds ate most of my figs this year. The Ball J&J Maker is one appliance I have not used nearly as much as I should.
Too bad about the birds getting the figs. I've been pretty fortunate this year. I do go out and harvest frequently, and if I miss a couple of days, the birds have gotten some of the best ones. I hope you get into the habit of using your jam maker, because it really does make things easy. I love being able to clean up and get my canner/jars ready when the jam maker is working away.
The birds get to my figs, hopefully I can get some before they do next year.
Sorry to hear about the birds getting your figs before you did! I have been pretty fortunate this year.
Great video. I don't think you have to use the entire sugar amount because fig is not a "clean fruit". You are accounting for fig not being a clean fruit and the potential for botulism bacteria growth by putting in lemon juice and canning. The lemon juice brings up the acidity and bacteria can't grow. So feel free to use less processed sugar. You may want to consider using raw sugar too. Thanks.
Thanks for the info! I really don't like using so much sugar, so am going to try the reduced sugar amount next time!
I think the sugar is just needed for activating the pectin. I don’t believe it has anything to do with botulism. The lemon juice is what keeps it acidic enough to prevent botulism, not the sugar.
@@StockingMyPantryI wouldn’t do that unless you use pamona’s pectin or low sugar pectin.
@@JaniceCrowell thanks for your input, Janice!