1. Mix the dry pectin with about 1/2 cup of sugar or other sweetener. 2. Place the blueberries and figs in a heavy non reactive pot with the pectin mixture and cook to a full boil. Stirring often. Add the remaining sugar and bring to a hard boil for 3 minutes. Stir in grand marnier off the flame if using. 3. Fill the jars to 1/4 inch head space. wipe any spilled jam off the top, seat the lid and tighten the ring around them. 4. Place the boiling water canner covered by at least 2 inch of hot water and process for 5 minutes. Shut off flame, uncover and leave for 5 more minutes. Remove to a draft free spot and cool for 12-24 hours. 5. Check for sealing and store out of direct light for 1 year. ---------------------------------------------------------------------------
Nutrition
Ingredients
