Fig Jam

I actually made this jam about 3 weeks ago, when black mission figs were at their absolute peak. I had about 20 leftover from a figapolooza of party appetizers (thinly sliced figs with prosciutto on top, drizzled with honey on rustic bread) and wanted to make something quick and delicious. The cinnamon in this recipe is very subtle, but can be omitted if you don't like the spice.

Fig Jam

3/4 cup sugar
3/4 cup water
1 lb. mission figs (about 10-12 figs)
1 3 inch strip lemon peel
1 cinnamon stick, or 2 tsp cinnamon powder
1/2 lemon juiced

Add water and sugar to a pot and place on medium heat to dissolve, stirring often. Thinly peel a 3 inch long piece of fresh lemon skin, and juice of half of the same lemon, discarding any seeds.

Wash and remove the stems from the figs and cut into small pieces. Add to the sugar mixture in pot along with lemon zest, cinnamon stick or powder, and lemon juice. Bring the mix to a light simmer, stirring often to break up lumps, and leave the pan uncovered. Cook for about 1 hour or until the mix thickens. Remove from heat and allow to cool. Store in an airtight container.

I love this jam by itself on bread or crackers, with goat cheese, spread on a piece of fine dark chocolate, and with dishes containing rosemary. I bet this would be the perfect base from which to experiment making homemade fig newtons too!