Fresh Fig Jam (Μαρμελάδα Σύκο)
Makes 2 cups (enough for 2 tarts)
Fresh Fig Jam is great spread over morning toast or eaten with thick Greek yogurt. Lemon juice and peel provide a tart edge to balance the figs’ sweetness. I double or quadruple the jam recipe, and keep it on hand to make emergency desserts. Fresh Fig Jam keeps in the refrigerator for weeks, in the freezer for months, and may be canned during fig season.
2 pounds fresh figs
3/4 cup sugar
1 1/4 cup water
2 Tbsp. finely grated lemon peel
2 Tbsp. lemon juice
Wash and dry figs; peel them, if necessary, and cut into quarters. Mix all ingredients in a large pan. Bring to a boil over medium-high heat. Turn heat down to low and simmer until figs thicken; this takes about 1 1/2 hours. As figs cook, stir them from time to time; when jam is almost done stir frequently to prevent it from sticking to pan’s bottom and burning. When jam is done, remove from heat and let cool.