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Originally Posted by Starlight
Thanks Worth. Appreciate you trying to help. : ) Can't can here. I'm not an experienced canner and way to hot in house. With temps going up and down. My lids all pop up and down as temp changes. Sounds like pop gun going off. I have to freeze everything.
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That recipe looks great. I love fig jam, especially on warm brie cheese, then spread on a cracker.
Can you make the jam, then freeze it? I think it would freeze just fine if you portioned it. I would put it in jars leaving space at the top, freeze, and put one at a time in the fridge until gone.