 |
|
In a medium saucepan, large enough to fit the figs, place all ingredients and bring to a boil until sugar dissolves, stirring occasionally. Reduce heat to low and cook figs, uncovered and continuing to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky and drops heavily from the spoon. For a chunky jam, gently mush large pieces of figs with a fork or potato masher; for a smoother jam, process in a food processor. Spoon jam into jars, leaving 1/4 inch space and close with lid. Let cool to room temperature, then refrigerate. Store jam in the refrigerator for up to 2 months. |
|