This weekend I bought some figs at the Farmers Market, but they were quickly heading towards the grave. Knowing we wouldn’t eat all of them before they went bad, I thought: JAM!
Typically, you want to use your best fruits for making jam, but I figured I needed to whip up a small batch that I’d use over the course of this week. This was such a simple quick jam to make, and it pairs beautifully with this local lemon quark on a warm toasty english muffin.
Fig & Honey Jam
Yields about 1 cup.
1 pound figs, peeled and finely chopped
3/4 cup local clover honey
Juice of 1/4 lemon and some zest
Simply combine all ingredients over medium high heat. Bring to a boil then reduce to a simmer until thick. Consistency is up to your preferences. Once ready, transfer to a pretty jar, and allow to cool before refrigerating.
Again, I paired mine with a local lemon quark from Spring Hill Cheese Co. Quark is lower in fat and calories than most cheese and so rich in flavor. It’s a German style cream cheese. This lemon flavor tastes like dessert on it’s own! But, add the jam and whoa! So good.