Fig Confiture

1. 1

   Pour boiling water over the figs and let stand for 10 minutes.

2. 2

   Lift the figs out of the boiling water, stem and quarter. Set aside.

3. 3

   Wash the lemons well and slice very thin with a mandoline or very sharp knife.

4. 4

   In a preserving or other 5 qt or larger nonreactive pan, add figs, sugar, lemons, honey and thyme. Bring to a boil that cannot be stirred down, and boil for 10 minutes.

5. 5

   Pour mixture into a ceramic or glass bowl, cover with parchment, and refrigerate overnight.

6. 6

   The next day, bring the mixture to a boil, then reduce and simmer 45 minutes or longer, until it is aromatic and thickened.

7. 7

   Remove the thyme sprigs and fill hot jars with hot jam. Wipe the jars, place new lids and finger tighten rings. Process in a boiling water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.