Yield: 3/4 cup jam
Time: 30 minutes
I recently made fig jam for the first time for our Italian inspired Fall Flavors Snack Board. And then I continued to eat it... on toast, with apples, on peanut butter & jelly sandwiches, and on crackers for the rest of the week. (Basically, it was great on everything.)
I've only recently discovered figs in the past year. Not only are they gorgeous, but they're even more delicious cooked down. (And I was worried this jam would be way too sweet, but it's not - it's perfect!)
This was such a simple recipe to make and only takes 30 minutes to whip up. Hope you enjoy!
1 lb. of figs (approximately 6-8 figs)
3/4 cup of sugar
1/8 cup lemon juice
2 tablespoons water
Pinch of Salt
Rinse the figs and then pat dry. Cut off the stems and then cut the figs into six equal pieces (about 1/2 inch pieces). The skin should be left on and will cook down.
Mix the figs and sugar in a sauce pot. Let macerate for 10 minutes.
Once the sugar is dissolved, bring the heat up to Medium heat. Pour in the lemon juice, water, and salt. Let simmer for 20 minutes or until thick, stirring frequently. Then let cool for 20 minutes before transferring to another jar or container. Keep in the refrigerator for up to 1 week.