by Penny Rich
Thanks to Marcie and Bill Ferris for sharing their freshly harvested figs with me.
2 pounds ripe freshly harvested figs, washed and quartered
1 – 1 1/4 cups sugar, depending on the sweetness of the figs
Zest and juice of 1 small lemon
Pinch of salt
Combine everything in a medium saucepan. Bring to a bubble and turn on to a simmer stirring constantly. Cover and simmer for 1 hour, stirring occasionally. Remove lid* and simmer for 45 minutes to one hour more allowing the mixture to thicken, stirring often. Cool and jar. You can process the jars for you pantry, freeze them or just eat the jam fresh. Will last up to 3-4 weeks in the fridge.
*I like a smoother consistency so I hit it with the stick blender at this point to remove some of the larger chunks. You can leave yours chunky.