Fig Cinnamon Jam

We first start by taking the stems off the figs and cutting them into quarters. If there was a beauty contest for fruit, figs would win hands down.

Fun fig fact: When you pick figs, you want them to be super soft. And for jam, the softer the better.

After they’ve been quartered, combine the water and sugar in a pot until the sugar is dissolved. Then add the lemon zest, lemon juice, cinnamon and throw the figs in. Bring the mixture to a simmer and let it cook for a hour, but definitely check back at the 30-minute mark. You don’t want it to cook down too much or else it’ll be like paste. Not pretty.

When the jam is absolutely perfect, which it will be if you follow this recipe, then fill up three pint jars (we found ours at Target). Caroline bought a jarring kit which has a cage that makes it easy to take the jars out of the boiling water, but I’ve read a few things elsewhere and people do it sans the cage all the time. You just have to make sure that the jars don’t fling around in there or bump up against each other. Getting the jars out without the cage is beyond me, but I’m sure it’s possible.

Leave them in boiling water for 5 minutes, then they’re ready to go. And voilá … jam!