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Prep time: 30 minutes
Makes: 3 to 4 cups
Storage: in three 2-cup Mason jars, refrigerated for up to 1 month
With luscious figs in season right now, if you’re blessed with a tree, make this “truly organic fig jam”. If you don’t have a tree, try to find extremely ripe figs at a farmers’ market.
Serve the fig jam on crusty Italian or French bread alongside walnuts and/or cheese. Yummo!
3 pounds organic fresh figs, rinsed & drained
1-3/4 cups organic, unbleached, granulated sugar
1/2 cold water or a little more
1. Cut figs in half and place them in a 4 to 6-quart saucepot.
2. Using a wooden spoon, stir in the sugar; stir until evenly combined.
3. On medium-high heat, bring the figs to a boil.
4. When figs are boiling, add 1/2 cup water and stir mixture so that sugar will not burn at bottom of saucepot.
5. Cook figs on low (simmering boil) for about 30 minutes.
6. Occasionally stir the fig jam as it reduces and thickens or it will burn at bottom of saucepot.
7. After 30 minutes, the jam will have thickened and turned brown.
8. Remove saucepot from heat and set aside on a cold burner, covered.
9. When fig jam has cooled, transfer it to three 2-cup mason jars. Cover and tightly seal jars; store in refrigerator.
Text & Photograph ©2020 Nancy DeLucia Real