In a Fig Jam

One of the best things about writing this blog is that sometimes I post something and people answer my requests. Such was the case after my fig and goat cheese blog. My friend Christy not only brought me figs from her tree, but she invited me to come pick this morning. Lucky for me her youngest son, Micheal volunteered to climb the tree and pick as high as he could reach. He thankfully, is light enough to be supported by the tender thin branches of her well established tree.
I came home with a basket full of figs and the promise to return some in the form of jam. So I got to work cutting the figs. I had a recipe for fig jam that called for fresh figs, sugar, lemon juice and water. I did not have enough lemon juice so I made a lemon, lime orange juice mixture. I cut the sugar back since the figs were sweet and the juice not as tart. The one problem with doing that is the sugar acts as the glue in jam. I should have cut out the water all together. The Jam I made is tasty, but not quite jammy enough. It is more like a compote.  
All the same it will be good on cheese, or on pizza. It also would make a nice base for a salad dressing. Toast is better with this thin jam than dry so it still will work as a breakfast item. The thing it might be best is as a mix in to yogurt. All the same I learned some things about making fig jam and will do better next time. Now that I think about it it will be the perfect topping to pork tenderloin. Oh the many uses of fig jam.
Here is the recipe as I think it should be.
2 lbs of figs quartered

1 cup sugar

1/2 cup lemon juice
Put all the ingredients in a non-reactive pan (that means stainless steel). Bring to a boil and turn the heat down to simmer. Cook about half an hour, stirring every so often. Place in clean jars and cool on the counter before putting the the refrigerator. Will keep for 3 months, but use it more quickly or you will forget you have it.