The figs must be very ripe. No need to peel the skins (an impossible task) as they dissolve during cooking.
I like to serve fig jam as a condiment with cheese. The first time I had the combo was in Rome many years ago. Spread it on garlic-toasted crostini and top with a soft cheese.
Makes 1 Pint
1½ Cups Granulated Sugar
2 Pounds Fresh Ripe Black Mission Figs, Rinsed, Stems Removed, Chopped into ½ Inch Pieces
In a non-reactive pan, (NEVER USE ALUMINUM) combine the figs and sugar. Set aside to macerate for 1 hour, stirring occasionally.
After 1 hour bring the sugar and figs to a boil. Reduce heat to medium low and simmer the figs, stirring often and mashing the figs to crush fig pieces, until the figs are cooked through and the syrup is thick and dark brown, 30 – 35 minutes. (If you want your jam a bit smoother, zap it with a hand held blender.)
Scoop preserves into glass jars and cool completely before covering with lid and refrigerating. Preserves will last at least one month stored in the refrigerator.
