A few weeks back, I made fig jam and it has been chilling in the freezer since then. Today was a perfect day to bust it out -- Seattle weather is getting a little grey, and this bright flavor helped boost my morning.
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Fig Jam
1 pint fresh figs
1/2 cup sugar
Zest of 1/2 lemon
Splash of water
1 pint fresh figs
1/2 cup sugar
Zest of 1/2 lemon
Splash of water
Wash the figs, remove the stems, and cut them in halves or quarters. Put everything in a small pot on medium heat until the figs start to break up. Cook for another 10 minutes, stirring often. Remove from heat and blend with an immersion blender until desired consistency is reached. Carefully taste and adjust sugar/lemon if necessary -- it is hot! Return to heat and boil at a low boil until thickened, about 15 more minutes, stirring frequently. I went for a thick syrup consistency. Remove to a heat/freezer safe container and freeze, or refrigerate if using right away.
Delicious!
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