Ingredients:

  • 2 lbs fresh ripe figs, stemmed and quartered
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1.5 cups granulated sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp salt

Instructions:

  1. Toss the quartered figs, sugar, lemon juice, and lemon zest into the pot. Stir gently so you don't mash the fruit. Note: This starts the maceration process.
  2. Let the mix sit for 20-30 minutes. Wait until the sugar dissolves and the figs look glossy and wet.
  3. Stir in the ground cinnamon and salt.
  4. Set the pot over medium heat. Stir occasionally until the mixture reaches a gentle boil.
  5. Turn the heat down to medium low. Simmer uncovered for 20-30 minutes. Stir every few minutes to make sure the sugar doesn't scorch on the bottom.
  6. Watch for the liquid to reduce into a silky glaze that coats the back of your spoon.
  7. Perform the plate test. Scoop a bit of jam onto a chilled plate and freeze for 1 minute. Push the edge with your finger; it should wrinkle, not slide.
  8. Remove from heat immediately.
  9. Pour the hot jam into your sterilized jars. Leave about 1/4 inch of headspace at the top.
  10. Seal the lids tightly and let them cool on the counter.