Figs are now in season and each bite takes me back to desert days in Arizona. This season I got enough of the succulent fruit to make jam. Gail Savina from City Fruit suggested using a recipe from Alice Water’s Fruit cookbook. So here it is:
First get your figs.
Cut them in quarters.
Weigh out one and 3/4 pounds and add 3/4 cup sugar.
Add one tablespoon of lemon zest, 1/4 teaspoon of salt and 1/4 cup of water.
Simmer the figs until they are translucent; about ten minutes.
Puree, then simmer the figs until the jam has thickened. Make sure to keep stirring or it will burn.
Using a funnel makes it easier to pour the hot jam into sterile jars. Because figs are low acid and there is not added lemon juice this delicious jam should go in the fridge and be eaten within a few weeks. It’s so good it won’t last long!
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