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This easy fig jam recipe is the perfect way to use up an abundance of fresh summer figs. Simply combine all of the ingredients in a heavy saucepan and simmer to perfection. Beyond the obvious breakfast-table applications, you can use your fresh fig jam in vibrant desserts (think as a filling between cake layers or for hand pies) or as a delicious homemade condiment for sandwiches, cheese boards, and more. Fresh fig jam can provide the perfectly sweet balance in all sorts of savory applications, but pairs especially well with salty meats, such as prosciutto, and rich cheeses like goat cheese and Brie.
- 1 1/2 pounds fresh figs, torn in half and stems removed
- 1 cup granulated sugar
- 1 teaspoon lemon zest, plus 1 1/2 Tbsp. fresh juice (from 1 lemon)
How to Make It
Combine figs, sugar, zest, and lemon juice in a medium saucepan over medium. Bring to a boil, stirring often. Cover and cook, stirring occasionally, until figs are very tender and liquid is very syrupy, about 45 minutes.
Remove cover, and cook until mixture has thickened and an instant read thermometer registers 220°F, another 40 to 50 minutes. Remove from heat; let cool 10 minutes.
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