This recipe is so easy, time consuming (as any canning recipe is) but easy. I love the simplicity of it. Figs, Honey, Lemon, Water. Stir, smash, pour, process. Viola! Okay, there's a few more steps than that, but not many. And no sugar?! Yes!
Yields five 8oz jars of jam
What you will need:
6 cups fresh, ripe figs (I used white figs because that's the kind growing in my backyard)
1 and 3/4 cup, raw, local honey (of course you can use whatever honey you have)
1/4 cup water
1/4 cup fresh lemon juice
1 heaping tablespoon of lemon zest
What you will do:
Cut the stems off of the figs and then quarter them.
Place in large pot and add honey and water.
Bring to boil, stirring often.
Boil for two minutes then reduce heat to low and allow to simmer until fruit has gelled, around 45 minutes. As it simmers, stir often to keep it from burning. Feel free to smash larger fig pieces with a potato masher.
While figs break down and simmer, process your mason jars (I sterlize my glass jars in the dishwasher and then keep them in the oven set to 200f until I need them and I put sterlized lids and rings in a small pot of boiling water, boil for two minutes then turn to low and keep until I need them ) and start boiling water in your canner pot for the water bath.
Once fruit has gelled, add lemon juice and zest. Turn off the heat but leave on burner, stirring. Immediately ladle into processed jars leaving anywhere from 1/4 inch to 1/2 inch of space at the top. Wipe the rims and mouth of the jars before securing lids and rings. Wipe down and tighten rings before carefully placing in boiling water bath for 5 minutes.
Remove from water bath and place upside down on top of their lids for 5 minutes. After five minutes flip to upright.