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Cinnamon Fig Jam
(recipe, Katie Hickey)
- ¾ cup sugar
- ½ cup water
- 1 lb. mission figs (about 10-12 figs)
- 1 3.0 ″ strip lemon zest (or orange zest)
- 1 cinnamon stick
- ½ lemon juiced
- Add water and sugar to a pan and place on a medium heat to dissolve.
- Remove the stems from the figs and cut into quarters. Add to the sugar mixture along with lemon zest, cinnamon stick, and lemon juice. Bring the mix to a light simmer and leave the pan uncovered. Cook for about 1 hour or until the mix thickens. Remove from heat and allow to cool. Store in an airtight container in the refrigerator or process in sterilized jars.