My less sweet version of fig jam, made with a fair amount of lemons –my favorite fruit.
See also the more traditional Tipsy and Fragrant Fig Jam.
MAKES ABOUT 4 QUARTS (8 one-pint jars)
About 2 1/2 pounds (1.250 Lt.) figs
1 1/2 pounds (750 grams) lemon slices
1/2 cup water
1 cup Samos vin de liqueur, or any sweet white wine
2 cups sugar , or more, to taste
Rinse and drain the figs. Cut and discard the stem and the end of each fig, then quarter the fruits and transfer to a pot. Thinly slice the lemons, or halve them lengthwise to easily remove the pips, then cut each half into thin slices and transfer to the pot with the figs.
Add the wine and water and bring slowly to a boil.
Add the sugar, stir and cook for about 20 minutes, or until the figs are tender.
Increase the heat to medium-high and cook, stirring, for 10 more minutes. Be careful because the jam splatters; wearing rubber gloves is a good idea.
The Lemon and Fig jam, left. Right the Tipsy and Fragrant Fig Jam
By now the jam must be syrupy; place a good drop on a cold plate. Let cool and push with your finger. If it wrinkles, the jam is done. If it is still watery, cook a bit more, stirring the whole time.
Pour the jam into hot, sterilized jars, filling almost to the top, cover immediately and let cool; the jars will seal.