Ingredients:

  • 2 lbs (900 g) Fresh Black Mission or Brown Turkey Figs, washed, stemmed, and quartered. Do not peel.
  • 3 cups (600 g) Granulated Sugar
  • 1/4 cup (60 ml) Fresh Lemon Juice
  • 1 Tbsp (15 ml) Lemon Zest
  • 1/4 cup (60 ml) Water (filtered, optional)
  • 1/4 tsp (1.25 ml) Fine Sea Salt

Instructions:

  1. Prep the Figs: Wash the figs thoroughly, trim the hard stems, and roughly chop them into quarters. Small figs can be halved.
  2. Macerate: In the heavy-bottomed pot, combine the chopped figs, sugar, lemon juice, and salt. Stir gently until the sugar coats all the fruit.
  3. Rest: Cover the pot and let the mixture sit at room temperature for at least 1 hour. This process draws out the fig liquid, creating a natural syrup and preventing scorching later.
  4. Start Cooking: Place the pot over medium-low heat. Stir gently and continuously until all the sugar is completely dissolved. The mixture should appear clear and syrupy (about 5-8 minutes).
  5. Raise the Heat: Increase the heat to medium-high and bring the mixture to a rapid, rolling boil—a boil that cannot be stirred down.
  6. Monitor Temperature: Insert the jam thermometer and reduce the heat slightly to maintain a rolling boil without boiling over. Cook, stirring occasionally, until the mixture reaches the Setting Point of 105°C (221°F). This usually takes 40–50 minutes.
  7. Skim the Foam: As the jam cooks, a light foam may form on the surface. Skim this foam off using a slotted spoon and discard it; this ensures a clear, vibrant jam.
  8. Perform the Wrinkle Test: Once the jam reaches 105°C, remove it from the heat. Drop a small spoonful onto the chilled ceramic plate. Return the plate to the freezer for 30 seconds, then push the jam with your finger. If it wrinkles and holds its shape, it is set. If it runs, return the pot to the heat and cook for another 5 minutes, then retest.
  9. Finish Flavouring: Stir in the fresh lemon zest immediately after removing the jam from the heat.
  10. Jar the Jam: Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch (6mm) headspace. Wipe the rims clean with a damp cloth.
  11. Seal and Cool: Secure the lids tightly. Process using the water bath method (boiling the filled, sealed jars for 10 minutes) for long-term shelf stability, or simply cool completely and store immediately in the refrigerator (where it will last up to 3 months).