Ever have an abundance of ripe figs (or strawberries or peaches...) that need to be used or eaten today? A great way of preserving this precious fruit is by making a simple jam. The fig jam recipe can be used as a template for most fruits.
- Prep Time15 min
- Ready in50 min
Ingredients
- 2 lb figs, stemmed and cut into 1/2-inch pieces
- 1 1/2 c. sugar
- 1/4 c. plus 2 tablespoons fresh lemon juice
- 1/2 c. water
Cooking Instructions
1. In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.
2. Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
3. Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
