Yields about 3 cups (720 milliliters)
A classy accompaniment for Saturday gatherings, quiet mornings, or your everyday slice of bread (homemade sourdough, if you please). Beautifully crimson and subtly sweet, this gentle jam will become the pantry staple you didn’t know you were missing, gracing your table at a moment’s notice when the occasion demands.
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2 pounds (907 grams) green or purple figs, de-stemmed and cut into 1/2-inch (1.3-centimeter) pieces
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3/4 cup (150 grams) cane sugar
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3/4 cup (165 grams) packed dark brown sugar
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1/4 cup plus 2 tablespoons (90 milliliters) fresh lemon juice
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1/2 cup (120 milliliters) water
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Dash of fine sea salt
In a large, nonreactive saucepan with the heat off, toss the figs in with the cane sugar and brown sugar. Let them sit for 15 minutes or until the sugar is nearly dissolved.
Add the lemon juice, water, and salt to the saucepan, and turn the heat on medium-high. Bring it to a boil, stirring until the sugar is completely dissolved.
Turn the heat to medium-low and simmer the jam for about 20 minutes, or until the figs are soft and the liquid resembles a thick syrup. If you prefer a smooth consistency, blend the jam briefly with an immersion blender.
Pour the jam into canning jars, leaving about 1/4 inch (6 millimeters) of space at the top. Seal the jars and let them cool at room temperature.
Store the jam in the refrigerator for up to 3 months or in the freezer for 6 months.
Reprinted with permission from “Plain Jane Sourdough” by Emily Harryman (Page Street Publishing Co., 2026).
