Ingredients:

  • 2 lbs fresh figs, stems removed and quartered
  • 1 1/2 cups granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Combine the quartered figs, sugar, cinnamon, and salt in a heavy-bottomed pot. Stir gently to coat the fruit, cover, and let sit at room temperature for 30 minutes to macerate.
  2. Place the pot over medium heat and stir in the fresh lemon juice and lemon zest.
  3. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
  4. Simmer the jam, stirring occasionally, for approximately 20 minutes until the color transitions to a deep, dark mahogany.
  5. Perform the Plate Test: drop a small dollop of jam onto a frozen plate, let it sit for 30 seconds, and push it with your finger. If the surface wrinkles, the jam has reached the setting point; otherwise, simmer for another 5 minutes and test again.