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Small-Batch Fig Jam

Photo: James Ransom; Styling: Claire Spollen

Hands-on time 10 mins
Total time 1 hr
Yield

Serves 24 (serving size: 2 tablespoons)

Consider this jam a "refrigerator preserve," but you can process it for canning, if you wish. Enjoy it spread on whole-grain bread or scones.

Ingredients

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 cup honey
  • 3 tablespoons fresh lemon juice
  • 3 thyme sprigs
  • 2 pounds ripe fresh Black Mission figs, stemmed and quartered

Nutrition Information

  • calories 132
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.0 g
  • carbohydrate 34 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 1 mg
  • calcium 21 mg

How to Make It

  1. Remove strips of rind from lemons using a vegetable peeler, avoiding white pith. Combine rind strips and remaining ingredients in a large, heavy saucepan or large Dutch oven; bring to a boil over medium-high heat. Reduce heat to medium; cook 50 minutes or until mixture thickens, stirring frequently to prevent sticking. To test for doneness, place a small amount on a chilled plate. Tilt the plate; preserves should move sluggishly. (If testing with a candy thermometer, it should read 220°.) Discard thyme and lemon rind strips.