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Small Batch Fig Jam - A Family Feast

Small Batch Fig Jam

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes
  • Yield: 1 cup

Description

Adapted from Cooking Light via MyRecipes.com


Ingredients

  • 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

Instructions

  1. For a very thick jam (as shown) simmer for the full 50 minutes. For a looser jam, simmer only for 40 minutes.
  2. Using a vegetable peeler, remove strips of rind from lemon, being careful not to include the white pith as you peel the strips.
  3. Place lemon rind strips and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine.
  4. 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.
  5. Discard thyme stems and lemon peel. Pulse jam with an immersion blender to chop up the fig skins if desired.
  6. Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.
  7. This jam may also be canned in sterilized jars using the water bath method.

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.