What to do with Ripe Figs? Make some Fig Jam
Late summer when there is a hint of fall weather on the horizon – later sunrises and cooler nights – the figs are typically at their prime ripeness in Provence. If you like figs then this is your season! However, sadly figs have a short shelf life. So what is one to do with a bounty of figs before they spoil? Make Thyme and Lime Scented Fig Jam, which David describes as easy to make without the hassle of pectin etc. His recipe is below.
![Thyme Lime Scented Fig Jam](https://perfectlyprovence.co/wp-content/uploads/2017/09/fig-jam.jpg)
Thyme and Lime Scented Fig Jam
Ingredients
- 1 pound + 2 oz Fresh Figs brown, black, or golden
- 2 1/2 tablespoons Water
- 1 small bunch Thyme tied with a string
- 1 small Lime for zest strips
- 3/4 cup Sugar
- 1 tablespoon Lime juice
Instructions
- Start by placing the figs in a bowl and covering them with boiling water for 10 minutes. This will soften the skins and flesh.
- Drain.
- Place the water, thyme, and lime zest in a heavy-bottomed pan. (Make sure you count the number of zest strips so that you know how many to remove.)
- Stem and coarsely chop softened figs, and add to the pan.
- Add the sugar and stir well.
- Bring to a boil over medium heat, stirring occasionally.
- Once boiling, increase heat to medium-high and boil until thick, stirring often to prevent scorching. This will take about 10 minutes.
- Take off the heat and remove the thyme bouquet and lime zest strips with tongs.
- Using an immersion blender, purée the figs until “chunky-smooth.” (You will need to decide what that means for you - do you like it chunkier or smoother? There is no right or wrong!)
- Add the lime juice and boil for one minute longer, stirring constantly.
- Scrape the jam into decorative pots, bowls, or jars.
- Let cool to room temperature.
- Cover with plastic wrap or jar lids, and keep refrigerated.
2 Comments
Just a lovely recipe!
Thank you. It’s fig season in Provence so the recipe appears at a perfect time.