Ingredients:

  • 2 lbs fresh figs, stems trimmed and quartered
  • 1.5 cups granulated sugar
  • 1 tbsp lemon zest, finely grated
  • 1 tbsp ground cardamom
  • 3 tbsp fresh lemon juice
  • 1/4 tsp sea salt

Instructions:

  1. Wash the figs, trim the woody stems, and quarter each fig to expose the interior seeds.
  2. Place the quartered figs in a large heavy-bottomed pot and toss with granulated sugar and lemon zest. Let the mixture sit for 10 minutes to allow the fruit to release its natural syrups.
  3. Stir in the ground cardamom, fresh lemon juice, and sea salt.
  4. Turn the heat to medium-high until the mixture reaches a gentle boil, then immediately reduce to a simmer.
  5. Stir frequently to prevent the sugar from sticking to the bottom. Use a potato masher to crush some of the figs, leaving a few chunks for texture.
  6. Continue simmering for 15–20 minutes until the liquid has reduced and the preserves appear glossy and thick.
  7. Test the set by placing a small dollop on a frozen plate for 30 seconds; if it wrinkles when pushed with a finger, the preserves are finished.