Fig Jam
Recipe information
Yield
makes 1 3/4 cups
Ingredients
10 ounces dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)
3 tablespoons sugar
1 1/2 cups water, plus more if needed
1 tablespoon fresh lemon juice
Preparation
Step 1
In a medium saucepan, combine figs with sugar and the water. Bring to a boil, stirring to dissolve sugar. Reduce heat. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.
Step 2
Transfer mixture to a food processor; add lemon juice. Puree until smooth (if mixture is too thick, add up to 1/4 cup additional water, a little at a time). Jam can be refrigerated up to 1 month in an airtight container.
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Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
