small batch fig jam

our fig tree bloomed a bit late this summer, but fig season has finally arrived at the wildflours&honey household! we have gotten 4 huge batches (i'm talking about 7-8 cups of figs at a time) so far, and the worst thing about them is that they don't keep well at all. ugh. 

 

we had some older figs that i decided to turn into jam, which was the best way i could think of to preserve them for as long as possible 👌

ingredients

• 2-3 cups of figs (the more figs you have, the less cook time you'll need to make it a thick, spreadable jam. or less if you want it more runny)
• 2 tbsp of lemon juice (i used one fat lemon)
• 2/3 cups of coconut sugar
• 2 tbsp honey

instructions

1. chop off the stem and remaining fig into quarters
2. combine all ingredients in a small/medium deep saucepan
3. place on medium/high heat until a slow rolling boil, stirring constantly
4. turn to low/medium low and continue stirring for 30-40 mins (mine only took 30)
5. mash the fig pieces into smaller chunks as you go, or if you like a smoother jam you can blend it afterwards
6. remove from heat, let cool, and get all up in itttttt

it's a nice vibrant color once it's done, when the skin has broken down into the flesh and all the jammy bits. cannot wait to enjoy this on some toast, or with some cheese for the next month or so!