Honey fig jam is a delicious way to use up any figs that are just past their prime! This easy refrigerator jam requires no pectin or canning!
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Servings 3Half-Pints
Ingredients
4CupsRipe Figs, chopped
1 1/2CupsWhite Sugar
1/4CupHoney
1 1/2TbspLemon Juice
Instructions
Bring the figs, honey, sugar, and lemon juice to a boil in a medium saucepan.
Lower heat and continue to simmer, stirring frequently, until thickened, approximately one hour.
Jam will set when the mixture reaches 220 degrees - you can use a candy or kitchen thermometer to check the temperature, but I always use the "cold plate test" for my jam. Start by placing a small plate in the freezer before you begin cooking the jam.
Remove the plate from the freezer and place a small dollop of jam on the plate. Return to the freezer for 1 minute. Remove from freezer. Run your finger through the blob of jam to make a line through the center - if the jam stays separated and appears to be the right consistency, it is ready. If the jam is too thin and the line runs back together, continue to boil for another 5 minutes before testing again.
Use an immersion blender (or carefully transfer the mixture to a blender or food processor) to process the jam until smooth.
Put in mason jars and store in the refrigerator for up to one month.
Notes
Optional Modifications: Spice up your fig jam by adding your favorite extras! Try adding two sprigs of fresh thyme to the mix (remove the stems after boiling!) or a bit of vanilla bean paste/extract to your jam to customize it!