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Makes
six half-pints (or 12 4oz jars)
Author Notes
The windfall - a friend's fig tree - four pounds of perfectly ripe Brown Turkey figs. A favorite orchardist's clover honey. Aromatic organic lemons. Overgrown thyme in the herb garden. I cooked the confiture into a thick jam and jarred it up in 4 oz. jars. It's going to make a great gift at Christmas. And there were 2 additional 4oz jars that went into the fridge (didn't fit in the canner) and I can't keep my spoon out. I'm thinking as an accompaniment to Stoneyman Gourmet Farmer's Vache/Chevre. Or maybe warmed, spooned over vanilla ice cream. —MrsWheelbarrow
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Ingredients
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4 pounds
fresh figs
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3 cups
sugar
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1 cup
floral honey, clover, apple blossom, wildflower
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3
small, organic lemons
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6
sprigs, fresh thyme
Directions
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Pour boiling water over the figs and let stand for 10 minutes.
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Lift the figs out of the boiling water, stem and quarter. Set aside.
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Wash the lemons well and slice very thin with a mandoline or very sharp knife.
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In a preserving or other 5 qt or larger nonreactive pan, add figs, sugar, lemons, honey and thyme. Bring to a boil that cannot be stirred down, and boil for 10 minutes.
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Pour mixture into a ceramic or glass bowl, cover with parchment, and refrigerate overnight.
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The next day, bring the mixture to a boil, then reduce and simmer 45 minutes or longer, until it is aromatic and thickened.
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Remove the thyme sprigs and fill hot jars with hot jam. Wipe the jars, place new lids and finger tighten rings. Process in a boiling water bath for 10 minutes.
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