FIG JAM
5 or 6 half-pint jars
This chunky jam is perfectly delicious using only figs, sugar, and lemon juice, but add any of the optional aromatics for extra depth and complexity.
Mix together in a large bowl:
- 3 pounds ripe figs, stemmed and chopped
- 2 cups sugar
- ¼ cup bottled lemon juice
Cover and let the fruit steep for at least 1 hour at room temperature or overnight in the refrigerator.
Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 6 clean, hot half-pint jars.
Transfer the steeped figs and their juices to a pot and add any of the following, if desired:
- (3 × 1-inch strip orange zest, removed with a vegetable peeler)
- (1 cinnamon stick)
- (1 star anise)
- (3 sprigs thyme or one 5-inch sprig rosemary)
Bring the mixture to a boil and cook, stirring frequently, until the figs have broken down and the mixture reaches the jelling point. Remove from the heat and discard any herb sprigs, whole spices, and zest if you used them. If desired, stir in:
- (2 tablespoons orange liqueur)
Ladle into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.