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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!
Ingredients:
3 pounds organic fresh figs, rinsed & drained
1-3/4 cups organic, unbleached, granulated sugar
1/2 cold water or a little more
Directions:
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
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
