Thanks for the full recipe ! No oven for me. I don't let the jam cool, fill the jars up to the top, add lid and immediately flip the pot upside down, the hot jam sterilize the pot + lid, when cooled down flip back upright and clean. If you look on the video of Ferber she does just that too :-) ... But if you have a very large batch, it takes too long to fill all jars and temperature may not be high enough at the end, oven might be safer ! That said with my current fig production volume I don't envision having to make jam, we will eat them all fresh for years to come :-)
Wow, that's some great looking jam, nice work. The smaller batch of figs, do you remember the variety of that smaller second container. I listened to the video several times but just want to try that variety for what I'm growing, thank you.
Looks wonderfully delicious and depressing at the same time...while you make black madeira jam, we wait for Chicago Hardy to ripen 🤣, no offense to CH lovers🙏
We do not sell jam. The food safety regulations and license requirements give us a headache and are too costly. There are cottage kitchen regulations that are more reasonable but only allow face-to-face sales. I wish there was an easier way, though this is a pretty slow process for the quantity we can produce.
The video is an instructional video, not for entertainment. When you're ready to make some very good fig jam, watch it again and you should benefit. Correct grammar would be "I was falling asleep" or "my spouse found that I had fallen asleep watching the video". Extra bonus information. :)
You can never get botulism from jams… Due to the high sugar content. So it’s not anything to ever worry about. If you were canning tomatoes that would be a different story
That is not correct according to various sources I've read, including nchfp.uga.edu/publications/usda/GUIDE02_HomeCan_rev0715.pdf "All home-canned Figs must be acidified before canning in a boiling water canner to make them safe from the microorganism that causes botulism."
That’s some fine looking Jam Harvey. Hard to beat a hot buttered biscuit with some Fig jam.
Thanks for the full recipe ! No oven for me. I don't let the jam cool, fill the jars up to the top, add lid and immediately flip the pot upside down, the hot jam sterilize the pot + lid, when cooled down flip back upright and clean. If you look on the video of Ferber she does just that too :-) ... But if you have a very large batch, it takes too long to fill all jars and temperature may not be high enough at the end, oven might be safer ! That said with my current fig production volume I don't envision having to make jam, we will eat them all fresh for years to come :-)
Nice work, Harvey! Good informative video.
Wow, that's some great looking jam, nice work. The smaller batch of figs, do you remember the variety of that smaller second container. I listened to the video several times but just want to try that variety for what I'm growing, thank you.
The jam looks very delicious! Can I store the jam in a room temperature place, or I have to keep them refrigerator? Thx!
This jam is safe for storage at room temperature but is best consumed within a year.
Baking at 230 degrees is so much easier than boiling, I wonder why most people are still doing the boiling?
Looks wonderfully delicious and depressing at the same time...while you make black madeira jam, we wait for Chicago Hardy to ripen 🤣, no offense to CH lovers🙏
Mr Harvey
Do u sale the jam , would love to order some and try it look so good sir 😛😛😛
We do not sell jam. The food safety regulations and license requirements give us a headache and are too costly. There are cottage kitchen regulations that are more reasonable but only allow face-to-face sales. I wish there was an easier way, though this is a pretty slow process for the quantity we can produce.
I was fallen asleep
The video is an instructional video, not for entertainment. When you're ready to make some very good fig jam, watch it again and you should benefit.
Correct grammar would be "I was falling asleep" or "my spouse found that I had fallen asleep watching the video". Extra bonus information. :)
You can never get botulism from jams… Due to the high sugar content. So it’s not anything to ever worry about. If you were canning tomatoes that would be a different story
That is not correct according to various sources I've read, including nchfp.uga.edu/publications/usda/GUIDE02_HomeCan_rev0715.pdf
"All home-canned Figs must be acidified before canning in a boiling water canner to
make them safe from the microorganism that causes botulism."
Good info. Thanks. Figs are a different animal I guess. I only do acidic fruits. Interesting.
WHAT no brown turkey.
Nope! I don't grow that variety. :)