Small Batch Fig Jam

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon
  • 1 lb Mission figs, ripe fresh Black
  • 2 sprigs Thyme

• Condiments

  • 2 tbsp Honey
  • 1 1/2 tbsp Lemon juice

• Baking & Spices

  • 3/4 cup Granulated sugar

Found on afamilyfeast.com

Description

Ingredients

• 1 lemon
• ¾ cup granulated sugar
• 2 tablespoons honey
• 1½ tablespoon lemon juice
• 2 sprigs thyme
• 1 pound ripe fresh Black Mission Figs, stemmed and quartered

Directions

• For a very thick jam (as shown) simmer for the full 50 minutes. For a looser jam, simmer only for 40 minutes.
• 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 above) or until mixture thickens, continuing to stir frequently so the mixture doesn’t stick to the bottom of the pot.
• Discard thyme stems and lemon peel. Pulse jam with an immersion blender to chop up the fig skins if desired.
• Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.
• This jam may also be canned in sterilized jars using the water bath method.