Seasonal Recipe: Small-Batch Fig Jam

If you’re lucky enough to find fresh figs still this summer, this is a great way to make them last a bit longer.

From Cooking Light 

3 lemons figs
1 1/2 cups sugar
1/4 cup honey
3 Tbsp fresh lemon juice
3 thyme sprigs
2 lbs ripe fresh figs, stemmed and quartered

Remove the strips of rind from the lemons using a vegetable peeler, avoiding the 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 22o degrees.) Discard thyme and lemon rind strips.

Store in a mason jar in the fridge.

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