Fig Jam
Ingredients:
1 lemon
¾ cup granulated sugar
2 tablespoons honey
1½ tablespoon lemon juice
1 pound ripe fresh figs, stemmed and quartered
Directions:
- Using a vegetable peeler, remove strips of rind from lemon, being careful not to include the white pith as you peel the strips. Place lemon rind strips and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine.
- Bring contents in the saucepan to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer 40-50 minutes (*see note below) or until mixture thickens, continuing to stir frequently so the mixture doesn’t stick to the bottom of the pot.
- Discard the lemon peel. Pulse jam with an immersion blender or in a food processor.
- Carefully transfer the jam to a clean 8 ounce jelly jar. Screw the lid on a bit, but don’t tighten it. Let it cool for an hour or so, then transfer to the fridge. Store in the refrigerator for up to one month.
*For a very thick jam, simmer for the full 50 minutes. For a looser jam, simmer only for 40 minutes.
