Is this not the most beautiful batch of fig jam you have ever seen?
Arlene Stein is our office manager and she has the most amazing fig tree growing in the backyard of her Brooklyn brownstone. Her husband, Kwame, definitely has a green thumb and every summer I impatiently wait for the tree to bear fruit and be magically cooked into the greatest fig jam ever. The tree is especially abundant with fruit this year, and for the last two weeks Arlene has been cooking up a storm. A couple of years ago she asked me for an easy recipe for preserving the figs. She has been using it ever since.
(yield 6 half-pint jars)
4 cups fresh figs, cut into 1/2 inches pieces
2 cups granulated sugar
2 tablespoons fresh lemon juice.
A touch of vanilla bean
Combine the figs, sugar and lemon juice and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the figs are tender and the juices have thickened, about 1/2 hour. Stir in the vanilla. Ladle into clean canning jars that are still warm from the dishwasher. Cover with the lid. Let cool and store in the refrigerator.
Figs Reposing in Arlene's Kitchen ( Photo by Arlene Stein)