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The
figs are thick enough that no pectin is needed to thicken the jam. I
only added enough thyme to balance out the sweet-tart flavor of the
lemon and figs; if you want more thyme flavor, double the amount. Putting Food by is my primary resource for canning but the Department of Agriculture's guidelines for canning are extremely thorough and will give you all you need to know to can safely.
Makes 5-6 12-ounce jars of jam
Approximately 1 hour preparation and cooking time
About 20 figs
4 cups granulated sugar
3 teaspoons lemon zest (about 2 lemons)
1/4 cup freshly squeezed lemon juice (2-3 lemons)
1/2 teaspoon thyme leaves
Put a couple of small plates in the refrigerator to chill.
Wash the figs and trim off their stems. Cut them into quarters. Put the figs into a stockpot and stir in the sugar. Cook over medium heat, stirring frequently, until the sugar has completely dissolved. Mash the figs with a potato masher or, if you want to take a shortcut, use an immersion blender. Pulse the blender just a few times so that some of the fruit still remains chunky. Bring mixture to a simmer and let it cook for a 15 or so minutes to thicken.The figs are not very watery so they should thicken up nicely. If you want to test the jam to be sure that it is thick enough, put a teaspoon of jam on one of the chilled plates. Return it to the refrigerator for one minute. After a minute, remove it and tilt the plate. Most of the preserves should remain in the center of the plate, while some of it -- especially the more liquid portion -- will slowly spread out towards the edge of the plate.
Turn off the heat and add the lemon zest, juice, and thyme. Transfer to sterilized jars and preserve as desired.