Like last year, my fig tree was a little over-productive this year. It was surprising, because it seemed like it was going to be a bad year for figs. I had ONE ripe fig in September. In October, however, they started ripening like mad and I was picking them every couple of days. Baked some, gave some to co-workers, ate some fresh and in salads. Cooked a bunch down to attempt to use in homemade fig newtons. And I STILL had figs, so I decided to make some fig jam.
Fresh Fig Jam Recipe
- 2 pounds figs, washed and chopped
- 1 1/2 cups sugar
- 1/2 cup water
- 6 tablespoons lemon juice
Put the figs and sugar in a dutch oven and allow to sit for about 20 minutes, stirring occasionally. The figs will release a lot of juice.
Add the water and lemon juice, and bring to a boil. Lower the heat to medium, and simmer for about 20 minutes, until the mixture is thick.
Put into 3 sterilized half pint jars. Seal. You can either process in a hot water bath, or keep in refrigerator.