Despite my inexperience with preserving, my fig jam turned out soooo goooood. The fruit were seriously ripe, so I made the low-sugar recipe with 4.5 cups of sugar and no-to-low sugar pectin. I learned that jam-making really allows the cheapskate in me to thrive. I didn't have a real canner, and so no canner rack. Here's my make-do solution:
Mason jar rings tied together with some Sugar 'n Cream cotton yarn, surrounded by a pie crust saver ring which has never yet been used for its intended purpose.
I suppose the whole process cost a little more than I hoped initially. The jars cost about $8 for a dozen, and the pectin was $4 for 2 boxes at Wal-Mart, plus the $3 for one box I had to buy at Super S when I decided to do a low sugar recipe (I ended up using the low sugar box, and a few shakes of a regular box). I did buy some canning utensils at Wal-Mart (jar tongs, magnetic lid lifter, plastic wide mouth funnel, jar-stirrer-mabobber) for $7. I don't think I could have done without the jar tongs without burning the crap out of myself, so it seems to me that $7 was a good investment, plus I shouldn't have to buy those things again.
I am prepared and excited about the mesquite bean jelly. I won't have to buy pectin, jars or utensils. Just more sugar. I think it's going to be a delicious year. I hope sooo much that this is the year we can get a house and I can start garden planning. I have pressure canner aspirations. The pop of the jam jar lids sealing after their water bath was truly music to my happy ears.
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