Thanksgiving Cranberry Fig Jam
Found on Pinterest
Makes 6 1/2 - half pints
2 lbs figs, washed and quartered
3 cups brown sugar
1 teaspoon grated ginger root
1/2 vanilla pod, split
1/4 cup lemon juice, bottled
2 cups cranberries, fresh or 2 cups frozen cranberries, divided
Zest orange and rough chop meat discard pith, place it and all the ingredients except one cup of cranberries in a heavy bottom pot over low flame. Stir to release juices it will be thick. Stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time. At this time remove the vanilla bean.
Using the immersion blender to puree some of the fruit leaving some chucks. Then add the other cup of cranberries. When it hits a rolling boil for 15 minutes all the time stirring.
Pour into sterile jars leaving 1/2 inch headspace and process 10 minutes. Turn flame off or heat and remove lid. Let jars sit in water for 5 more minutes. Remove jars holding upright. Cool in draft free spot overnight. Label and use within 1 year if unopened. Once opened store in refrigerator.