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Fig Preserves (Seasonal)


Large luscious purple figs dripping with their own honey beaded around the stem grew in my family’s orchard in Southern California. I make this fig jam as simply as possible to capture the fig taste I remember unencumbered by any spices or other fruit flavors. I add no pectin, just a bit of sugar and fresh lemon juice.

This jam a perfect accompaniment for any roast meat, perfect nestled in individual tarts or paired with a robust farm-house cheese.