Brent was not impressed with my Dried Fig Jam. He is such a weirdo. Then again, he refuses to eat PB&J sandwiches unless they are smothered with grape jelly. Dried Fig Jam is unique, and tasty with toast, biscuits, and even swirled into oatmeal. My next experiment, however, is using this jam as a sauce base for Fig-Proscuitto Pizza. Assuming this turns out well, recipe will be coming soon!
1/2 pound dried figs stems removed and chopped
1/2 cup sugar
Juice of a lemon
2 cups of water
Add the chopped figs and water in a saucepan and bring to a boil, simmer and let it cook covered for 25 minutes until the figs are soft. Remove from heat and cool.
In a blender container, pour the figs and water, then blend it till pureed.
Pour this back into the saucepan and add the sugar and lemon juice, then let it cook for about 15 more minutes on medium heat or until it reaches a jam consistency.
Pour this into a mason jar with a tight lid and let it cool completely. Refrigerate to store. Consume within 1 month.