Great Fruity Jam

We watch a lot of football in our house. I always try to make a little spread for Sunday afternoons during football season. One of the staple treats is a charcuterie tray.

Fig Jam goes amazingly well with all the meats and cheese on a charcuterie. So why not make my own!

I found some figs at the local farmer’s market, so I bought enough to make this recipe. They were very fresh and plump.

I imagine you could make the jam with dried figs. Of course, you would have to reconstitute them, but I think it would work okay.

The lemon softens beautifully, so I ended up not removing the lemon pieces before spooning the jam into the jars.

The jam has a beautiful, rich color. Depending on how well you mash the figs, you will also have lovely chunks of fig through out the jam.

I have said it before, but if this is the first jam post you are reading - the longer you boiling the jam after adding the sugar - the thicker it will be. You want to boil it until it is almost the thickness you want. If you boil it too long, the jam will be unspreadably thick.

This recipe made eight small jars, so we will be enjoying it for some time!

FIG JAM

2 Quarts Ripe Figs

2 Slices Lemon

1 Cup Water

4 Cups Sugar

Wash figs, peel and remove stems. Mash and add lemon and water. Cook until soft. Add sugar and cook until thick, stirring to prevent burning. Pour into clean hot jars. Seal.