cups stemmed and chopped figs cups granulated sugar cup bottled lemon juice teaspoons lemon zest optional teaspoon nutmeg optional
In a large pot, combine the figs and sugar. Let them sit for about 2 hours.
Add the lemon juice and stir to combine. Heat the pot over medium high heat until it comes to a boil.
Cook down until the figs they become very soft and the syrup begins to thicken, about 10-20 minutes. Remove the pan from the heat. Add the lemon zest and nutmeg, if desired.
Transfer warm jam to jelly jars and secure with a lid. Preserves will continue to thicken for 24-48 hours. Store the jars in the refrigerator and consume within three months.
56 kcal per serving