Fig, Raspberry and Lemon Jam

Ingredients

• 2 1/4 cups sugar
• 3 teaspoons Pomona's Universal Pectin
• 1 pound fresh black mission figs
• 12 ounces raspberries
• 1 tablespoon freshly grated zest from about 2 lemons
• 1/4 cup freshly squeezed juice from about 2 lemons
• 4 teaspoons calcium water
• 1/4 teaspoon unsalted butter

Directions

1. Stir the sugar and pectin together in a medium bowl, then put it aside. Cut the stems off the figs and quarter the fruit. Add the figs to a food processor and pulse until finely minced. Scrape the figs into a large, heavy-bottomed pot.
2. Add the raspberries to the food processor and pulse them until finely minced as well. Transfer them to the pot with the figs, then stir in the lemon zest, lemon juice, calcium water, and butter. Cook the fruit mixture, stirring the whole time, until it reaches a boil.
3. Pour in the sugar and pectin mixture, then bring everything back up to a boil. Let it boil vigorously for 1 minute.
4. Take the pot off the heat. Use a chilled metal spoon to lift off any foam on top of the jam. Spoon the jam into hot sterilized jars, then process the jars in a hot water bath for 10 minutes.