8 thoughts on “(English) Fig Jam: Tipsy and Fragrant

  1. For shelf-stable, safe jam, the U.S. FDA recommends that the jars should be submerged in a water bath after the jars are filled, and boiled for ten minutes. I used to fill my jars with hot jam and flip them over to sterilize the inside of the lid, then turn them back up, then listen for the “ping” when the jars would vacuum seal. I considered the sealed jars safe and shelf stable at that point. A few years ago, I learned that this method, called “open kettle” canning is considered safe only for refrigerated storage. Also, if you water-bath the jars, they don’t need to be sterilized in advance, just washed in a dishwasher or in hot water with detergent.

    1. Thanks for your comment. As this is not a site with advice for professionals, I am just writing what small-scale, exquisite jam and marmalade makers from the US have taught me to do. My jars remain sealed and in perfect condition, sealed the way i describe, for years… I never aspired to give FDA-approved directions for commercial production.

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