25/08/2020
It may not be the prettiest thing on the plate, being slightly reminiscent of slime with seeds but it will definitely be the best tasting thing.
Throw it on your next grilled cheese on that sourdough you have been perfecting all summer, drizzle it over vanilla ice cream or my personal favorite served with a hunk of triple cream Brie and a few crackers. Fig jam is always a rockstar to keep in the fridge for any occasion and can transform a sad cheese board into a thing of beauty in a snap.
Please enjoy responsibly. I can not be healed responsible for the extra cheese calories you will now consume.
Fig Jam
~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
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.
Credit to for recipe. It really is a stunner.
