teacher, and to be honest, I was afraid that they'd spoil before I could use them if I didn't do something NOW. It's super yummy, not too sweet.
Oh, you'd like the recipe? If you don't know how to can, you could freeze it. But you CAN can. Just make sure your jars are super clean (put them in a large stockpot with a towel underneath and bring to a boil as you're making the jam. Take 'em out with tongs. Throw the lids in a small saucepan and simmer) and you have a big stockpot.
Fig Rosemary Lemon Jam
mashed figs to make 4 c
1.25 c sugar
1 box low-sugar pectin (I use Pomona's Pectin, it's low sugar, but I have to get it online)
1/2 c lemon juice (or more. I use more)
grated zest of one lemon (again I use more)
3 sprigs rosemary, destemmed, but not chopped
boil it all up. Ladle it into your jars, leaving 1/4 " headspace. Wipe the rims of your jars clean, screw on lids and rings, put back into your boiling stockpot (if you don't have a canning jar rack use a kitchen towel in the bottom) and process for 10 minutes (start timing when it begins to boil again).
Take the jars out and let cool on a towel-covered cutting board. The lids should ping. If they don't ping or suck in, keep in the fridge. This made 7 quarter pints and 3 half pints. I have some more figs in the fridge that I may use to make a fig/thyme/onion jam with after my class.
ok. have fun. be well.