Recipes - tested in our home kitchen

I love fresh figs, but they tend to go from ripe to rotten before I can eat them all.  Last year I traded honey for a large bucket of fresh figs.  I ate what I could and froze the rest.  Fresh or frozen, this easy fig jam recipe is to die for!!!

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What You'll Need:

4 cups fresh or frozen figs, diced

1 1/2 cups granulated sugar

1/4 cup honey

1 1/2 Tbsp lemon juice

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Instructions:

• Bring the figs, honey, sugar, and lemon juice to a boil in a medium saucepan.

• Lower heat and continue to simmer, stirring frequently, until thickened, approximately one hour.

• Jam will set when the mixture reaches 220 degrees – you can use a candy or kitchen thermometer to check the temperature, but I always use the "cold plate test" for my jam. Start by placing a small plate in the freezer before you begin cooking the jam.

• Remove the plate from the freezer and place a small dollop of jam on the plate. Return to the freezer for 1 minute. Remove from freezer. Run your finger through the blob of jam to make a line through the center – if the jam stays separated and appears to be the right consistency, it is ready. If the jam is too thin and the line runs back together, continue to boil for another 5 minutes before testing again.

• Use an immersion blender (or carefully transfer the mixture to a blender or food processor) to process the jam until smooth.

• Put in mason jars and store in the refrigerator for up to one month.

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This recipe makes approx. 3 half pints but I like to double it and give some as gifts at the holidays.

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