fig jam with lime

Our Black Mission fig tree has been producing a fantastic number of fruit this year considering it is not very large yet, just 7 feet tall and nearly as wide.... more a bush than a tree, but I have made two batches of jam and still have enough to try some other recipes.
This jam recipe turned out absolutely delicious.
First, get your jars into the water bath & get them boiling to sterilize the jars. Then start chopping! This will take about 36 small figs. 

6 cups chopped ripe figs
1 fresh lime
2 Tbsp lime juice
7 cups sugar
1 tsp butter
1 pouch liquid pectin

You are going to use nearly an entire lime, first I grated the
peeling finely. Cut the lime in half and squeezed the juice, measuring to see if you have 1/4 cup, then chopped most of the lime flesh into tiny bits, throwing away just the hardest end bits. Add to the chopped figs in a large pot. If you don't have 1/4 cup of lime juice, add lime or lemon juice. Add sugar & butter. Stir until well mixed.
Bring to a hard boil that can't be stirred down. Add pouch of pectin and bring back to boil. Boil one minute. Remove from heat and stir 5 minutes.
Carefully fill sterilized jars to 1/4 inch from top, wipe the rims and cap with sterilized lid & ring. Place back into the water bath, cover and bring to boil. Boil 10 minutes. Remove from water bath and let them sit until cool before labeling and storing in a cool, dark place.
Make about 9 jars of ruby coloured jam.

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