Small Batch Fig Jam

  • 3 lemons 
  • 1 1/2 cups sugar 
  • 1/4 cup honey
  • 3 tablespoons fresh lemon juice 
  • 3 thyme sprigs
  • 2 pounds ripe fresh figs, stemmed and quartered


Remove strips of rind from lemons using a vegetable peeler, avoiding white pith. Combine rind strips and remaining ingredients in a large, heavy saucepan or large Dutch oven; bring to a boil over medium-high heat. Reduce heat to medium; cook 50 minutes or until mixture thickens, stirring frequently to prevent sticking. To test for doneness, place a small amount on a chilled plate. Tilt the plate; preserves should move sluggishly. (If testing with a candy thermometer, it should read 220°.) Discard thyme and lemon rind strips.

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