One of my favorite things about living in the South is ripe figs in the late summer. The house we moved into two years ago has a fig tree in the back yard – I didn’t know what it was until the figs began growing one summer. If I can get to them before the squirrels I’m happy!
I’m not a fan of all the sugar in preserves, so here’s a slightly healthier version of my fig jam, which should keep in the fridge for a week or two. It’s perfect on croissants, fresh bread or crackers. And even better served with cheese!
The board, bowl, knife and napkins are all handmade in America and can be found at Koromiko.
\ FIG PRESERVES \
1/3C AGAVE OR SUGAR – increase the amount as you like.
1T LEMON ZEST
JUICE OF 1 LEMON
SPLASH OF APPLE CIDER VINEGAR to help preserve.
1) Add all ingredients to a pot and simmer for 20-30 minutes.
2) Let cool and thicken.
3) Store in fridge for 1-2 weeks.