Figgy Jam! - cooking recipe

Ingredients

2 1/2 lbs fresh figs, chopped
1 apple, diced core discarded
1 orange, skin discarded
3/4 cup bottled lemon juice
1/2 - 1 teaspoon cinnamon
1/2 teaspoon cardamom
1 3/4 ounces no-sugar-needed pectin
4 cups sugar

Preparation

Pulse the first three ingredients in a food processor till semi smooth. Or in a blender in batches.
You`ll be using 5 cups of the puree adding it to a non reactive pot.
Add all the ingredients but the sugar.
Bring to a rolling boil stirring to prevent burning.
Add the sugar and bring back to a rolling boil. Boil for a 3 full minutes.
Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
Wipe rims and place lids on add screw tops.
Process in a hot water canner for 10 minutes.
Remove and leave in a draft free spot to seal.
Label and store in a dark cool spot.