Ingredients
2 lb. ripe, fresh figs, washed, quartered, stems removed
1 c. granulated sugar
Pinch of finely grated lemon zest
2 tbsp. fresh lemon juice
Preparation
Step 1In a large, heavy saucepan over medium-low heat, bring figs, granulated sugar, lemon zest, and lemon juice to a simmer, stirring constantly. Cover, reduce heat to low, and simmer, stirring occasionally, until thickened, 50 to 60 minutes.Step 2Let cool, then transfer to clean jars.Step 3Make Ahead: Jam can be made 3 weeks ahead. Store in jars in refrigerator.
Though fig jam makes a marvelous topping for traditional breakfasts like granola and toast, it can also be used to add a hint of sweetness to more savory dishes. Use it to create a sweet sauce to drizzle over pork chops, mix it with a creamy cheese for an extra flavorful sandwich, or try it as a delectable addition to charcuterie boards. While the lemon juice in this fig jam recipe serves as a preservative, without proper canning techniques, it won’t have that long of a shelf life. Keep your homemade fig jam fresh by storing it in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. Note: If you can’t find fresh figs, dry works well. Just hydrate 2 cups quartered, dried figs in boiling water until plump, then drain and proceed with the recipe.
