Fig Jam

Name: Fig Jam
Yield: makes 4 cups (1.25 kg)
Ingredients: 3 pounds (1.35 kg) fresh figs, hard stems removed, and quartered; 1/2 cup (125 ml) water; 3 cups (600 g) sugar; 1/4 cup (60 ml) freshly squeezed lemon juice

December 9, 2011

Figs have two seasons—the first figs appear in late summer and the second batch shows up around mid-autumn. If you miss the first one, not to worry—the second is usually more prolific and the figs are even tastier. Don’t be put off by fresh figs with skins that are split and syrupy; those are the ones that taste the best. For jam making, I like black Mission figs, which are the most common variety, but this recipe will work with others as well. Figs are high in natural sugar, which means that the jam cooks relatively quickly.

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