4.5 cups of quartered figs (from our bush),
4.5 cups sugar,
1/2 tsp vanilla extract,
Brought to 220ºF for a minute. Made 2 pints in an hour or so.
I need to remember to use a pot that is twice as deep as the volume of fruit and sugar.
(If you have never made jam, my Nanny told me to get new lids every time because the rubber around the top may be damaged from previous use and not seal adequately. But, you can reuse jars and rings. Close them up and turn them upside down so that the heat of the jam causes the rubber on the lid to soften and seal. When it is well sealed, the button in the middle will pop down and stayed popped until you break the seal. If it pops up and down, it hasn’t sealed. Wait until it is completely cool to decide if it’s truly sealed.)