fresh fig jam

Small-Batch Fig Jam

Makes about 3 c. to keep in the refrigerator for those few short weeks when we can get fresh figs.  We saw this in the August 2015 issue of Cooking Light and love it on pecorino cheese, crackers, toast, in yogurt……

            3 lemons

            1½ c. sugar

            ¼ c. honey

            3 Tbs. fresh lemon juice (from the whole lemons above, after removing rind)

            3 thyme sprigs

            2 lbs. ripe fresh Black Mission figs, stemmed and roughly chopped

Remove strips of rind from lemons using a vegetable peeler, avoiding white pith.  Combine rind strips and remaining ingredients in a large, heavy saucepan or Dutch oven; bring to a boil over medium-high heat.  Reduce heat to medium; cook 50 minutes or until mixture thickens, stirring frequently to prevent sticking.  To test for doneness, place a small amount on a chilled plate.  Tilt the plate; preserves should move sluggishly.  Discard thyme and lemon rind strips.