Now that figs are in season, I like giving jars of homemade fig jam as thank you’s. This recipe is easy, and the jam goes well with so many favorites like goat cheese and prosciutto, pork loin, Manchego cheese, or simply on morning toast. One of my friends doesn't need anything; her finger goes straight into the jar for the purest taste. I prefer black mission figs for this recipe, but you can use other types.
Black Mission Fig Jam
2lbs. ripe black mission figs
1/2 C. water
2 Tbsps. fresh Meyer lemon juice
1 1/2 Tbsps. minced Meyer lemon zest
Pinch of salt
2 C. sugar
1/2 – 1 tsp. grated ginger (optional)
Coarsely chop the figs (stems removed) and combine them with water in a saucepan over medium heat. Cook 10 to 15 minutes or until the figs have dissolved somewhat to make a thick sauce. Add the lemon juice, zest, ginger, salt, and sugar – increase heat to medium high. Cook, stirring for another 10 to 15 minutes or until an inserted candy thermometer reads 220 degrees. Remove from stove and ladle directly into hot, sterilized canning jars (I use ones with glass lids with rubber rings on wire hinges).
Let cool for 24 hours. To confirm seal: screw-ring types usually have an audible ‘ping’, and the lid becomes concave. On a glass-lidded jar, the jar is properly sealed if you cannot easily lift open the lid when the wire hinge has been released. Store in the refrigerator for up to six months.
Makes approximately 3 cups.