A lovely friend of mine (who is a current dietetic student at Fresno State) graciously gave me a huge basket of fresh figs this past weekend. So, what does a food blogger do with a basket of ready to eat figs? Experiment with them in her kitchen of course! Mt friend had mentioned jam and I thought that sounded like a perfect idea. I do not own a jam and jelly maker…but I do own a stove haha. So between making a couple different fun fig recipes last Saturday, I had this fig jam simmering on the stove while doing chores around the house. I am not sure if I was more satisfied with the smell of my house or the final product, but overall you can say I was very pleased! I sent a jar or two with my brother to take home and also gave some to my mother. The recipe I used makes about 8 small mason jars full of jam…so I would recommend cutting this in half if you do not plan to distribute any jam to friends or family.
I am looking forward to the Fresno Fig Fest this Saturday…can’t you tell?! 🙂 Looking forward to all of the yummy fig tastings!
- 4 cups fresh green or purple figs, stems removed, cut into small pieces
- 1/2 cup honey
- 1/3-1/2 cup water
- 1/4 cup fresh lemon juice
- 1/2 cup sugar
- Place all ingredients in a large saucepan. Bring to a boil, and then simmer for 1 hour.
- If jam gets too thick, add in 1 Tbsp. water at a time until you reach desired consistency.
- Place jam in jars with lid removed and let reach room temperature before placing in fridge.