Fig Jam....

Does anyone out there know why my fig jam is such a cheery rose color?   I was under the impression that fig jam was going to be an earthy brown color.  The jam itself is delicious in a fruity sort of way, but lacks the color that I thought fig jam would be.  I'm thinking Fig Newton brown.   Anyway, I happily spread some on grilled Tuscan Bread with Gorgonzola Cheese and it was perfectly yummy!!
 
Here's the recipe from the Better Homes and Gardens You Can Can canning cookbook.

• 2 3/4 pounds of fresh Black Mission Figs.(30 to 35)
• 3/4 cup bottled lemon juice
• 1/3 cup water
• 1 1.75 pkg. powered fruit pectin
• 7 cups sugar

1. Rinse figs. Remove stems from figs, halve or quarter. Place 1/3 in food processor. Blend until almost smooth.  Transfer fruit to large bowl.  Repeat with remaining figs.  Measure 5 cups fig pulp.
2. In an 8 qt. heavy pot stir together the fig pulp, lemon juice, water and pectin.  Heat over high heat, stirring constantly, until mixture comes to a full rolling boil.  Add sugar all at once.  Return to full rolling boil; boil for 1 minute, stirring constantly.  Remove from heat; skim off foam with a metal spoon.
3. Immediately ladle jam into hot sterilized half-pint canning jars, leaving a 1/4 inch head space.  Wipe jar rims; adjust lids.  Process filled jars in a boiling water canner for 5 minutes( start timing when water returns to a boil).  Remove jars from canner; cool on wire racks.

 I only had 2 pounds of figs so I played with the amounts of lemon juice,  water, pectin and sugar.  It came out great.

Here is just two of the six jars I made of my funny color fig jam.   Pretty color though, don't you think?