¾ cup granulated sugar
2 tablespoons honey
1½ tablespoon lemon juice
1 pound ripe fresh figs, stemmed and quartered
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.