Fig Jam

• 1 lemon

• 1 cup granulated sugar

• 2 tablespoons honey

• 2 tablespoon lemon juice

• 1 pound ripe fresh Figs, stemmed and quartered

INSTRUCTIONS

1. Using a pairing knife, skin a lemon trying to avoid the white pith. The white pith could add unneeded bitterness.

2. Place lemon rind strips and all other ingredients into a medium sized saucepan. Stir to combine.

3. Bring contents in the saucepan to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer 50 minutes or until mixture thickens to your desired consistency, continuing to stir frequently so the mixture doesn’t stick to the bottom of the pot.

4. Discard lemon peel. Pulse jam with an immersion blender to chop up the fig skins if desired. I leave mine for a nice surprise.

5. Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.

6. This jam may also be canned in sterilized jars using the water bath method.