Here's everything you need for this scrumptious jam. If you prefer something a little richer, substitute white port for the water and add a sprig of rosemary along with the lemon juice — just remember to toss the rosemary before you jar the jam.
Ingredients To Gather
2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
1 1/2 cups sugar
1/4 cup plus 2 tablespoons fresh lemon juice
1/2 cup water
Directions To Follow
For this recipe, you'll need large, nonreactive saucepan. Begin by tossing the fig pieces with the sugar. Let stand for about 15 minutes, stirring occasionally. You'll know it's done when the sugar is nearly dissolved. The figs should be juicy. Next, add the lemon juice and water. Bring to a boil. Stir until the sugar dissolves. Now you have fig jam. Simmer it over medium heat and stir occasionally. It's done when the figs are soft and the liquid is thick. This should take about 20 minutes. Finally, take three half-pint jars and spoon the jam into them. Don't fill them — leave 1/4 inch of space at the top. Put a lid on them and allow the jam to cool until it reaches room temperature.
Fig jam keeps well, so if you want to save it, simply put it in the refrigerator. It should keep for 3 months. Since this recipe makes three half-pint jars, you'll probably have plenty you want to store. Keep it on hand for toast or as a sweet addition to any food!
Article Source: Food and Wine
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