After reading the detailed recipe for the aromatic and complex fig jam we created three years ago, scroll down for a description of the plain, chunky new version Costas and I made last week.
I have found that soft, refrigerated figs that ceased to look attractive make a better jam. For that reason I feel that even the soft, dried California figs would work here instead of the fresh fruit, although I have not tried them yet…
MAKES ABOUT 4 QUARTS (8 one-pint jars)
3 1/2 pounds (1.750 lt.) figs, any kind, purple or green –preferably a mixture of soft and firm fruits