FREEZER FRESH FIG JAM

This is a wonder recipe - good on toast, fabulous on crackers and brie and just lovely on vanilla ice cream.

• Ready In: 1 hr 20 mins
• Yields: 2 pints

Ingredients

• 3  lbs fresh figs, washed, stems removed and coarsely chopped. Leave skin on
• 3  cups sugar
• 3  tablespoons fresh lemon juice
• 2  teaspoons lemon zest
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt

Directions

1. Place figs in pot and add the sugar, lemon juice, lemon zest, cinnamon and salt.
2. Combine ingredients and begin mashing them using a potato masher or fork. They should mash quite easily if they are ripe. (You can also use a blender) Leaving little chunks is nice to give the jam more interest.
3. Turn heat to medium high and bring to a strong simmer. Stir occasionally.
4. Cover the pot and turn the heat down so that the fig mixture simmers steadily for 1 hour.
5. Give the mixture an occasional stir and make sure it does not burn or scorch. This is especially important in the last 1/2 hour. You'll see it begin to thicken.
6. After an hour, remove the cover and cook for another 5-10 minutes or until the jam is thick.
7. Cool completely - it will continue to thicken as it cools.
8. Fill your containers and freeze the ones you want to use later.