Fig Jam

Ingredients

• 1 pound fresh figs ((green or purple figs or a mix of both))
• 3/4 cup sugar
• 1 lemon juiced ((2 tablespoons))
• 1/3 cup water

Instructions

1. 1

   Rinse and dry the figs. Remove the stems, then cut each fig in half and slice each half into six small pieces.

2. 2

   In a heavy-bottomed pan, combine the chopped figs, sugar, lemon juice, and water. Heat the mixture over medium heat, stirring occasionally, until it comes to a boil and the sugar is fully dissolved.

3. 3

   Once the mixture comes to a boil, lower the heat and let it simmer for about 15 to 20 minutes, stirring occasionally as the figs break down, soften and the mixture starts to thicken. Note: I used a wide 4-quart casserole pan, which helped the figs cook faster thanks to the larger surface area.

4. 4

   Use a digital thermometer to check for doneness, ensuring the temperature gradually reaches 120°F. Alternatively, you can use a spatula to test the consistency by lifting the mixture and letting it drop back into the pan. The final few drops should be thicker and take longer to fall.

5. 5

   Turn off the heat and let the jam cool before mashing it with a potato masher or using a hand blender to achieve your desired consistency.

6. 6

   Spoon the jam into a glass jar and let it cool to room temperature before storing it in the refrigerator. Makes about 10 ounces of Jam. Store in the refrigerator for up to 2 months.