Fig Jam
Makes about 3 cups
  • 2 pounds figs, washed, stemmed, and chopped
  • 2 cups sugar
  • 2 cinnamon sticks
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest
  1. In a large bowl, combine figs and sugar; toss to coat. Cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  2. In an enamel-coated cast-iron Dutch oven, bring fig mixture and cinnamon to a simmer over medium heat. Cook, stirring occasionally, until mixture is thickened and coats the back of a spoon, 30 to 45 minutes. Skim surface of mixture frequently to discard any foam that collects. Stir in lemon juice and zest. Cook for 1 minute; remove from heat.
  3. Transfer jam to a glass jar. Seal and let cool to room temperature. Refrigerate for up to 1 month.
Recipe by Southern Cast Iron at