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Small Batch Fig Jam
Adapted from Cooking Light via MyRecipes.com
Yield: 1 cup
Prep: 5 minsCook: 45 minsTotal: 50 minutes
Ingredients
- 1 lemon
- 3/4 cup granulated sugar
- 2 tablespoons honey
- 1 1/2 tablespoon lemon juice
- 2 sprigs thyme
- 1 pound ripe fresh Black Mission Figs, stemmed and quartered
Instructions
- 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.
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Notes
To make the crostini we show in our photos above, simply slice a baguette into diagonal slices. Toast until golden brown, then (optional) rub each slice with a clove of garlic that has been cut in half. Spread our Small Batch Fig Jam onto each slice, then top with crumbled bleu cheese.
Find it online: https://www.afamilyfeast.com/small-batch-fig-jam/
