We were happy to get a nice bowl of figs from our young fig tree this year. So I decided to make some skillet jam. It turned out great, and so easy to do. The results will be a nice thick, chunky jam for toast, English muffins, or as a topping for hot cereal or ice cream, and you can even use the jam in cookies, cakes and bars. Enjoy!
Cook's Tip: I use a 9 inch cast iron skillet to make the jam. It only takes 10 minutes to make a skillet of jam! Surprise your husband! Store the jam in a pint jar in the fridge. It will keep 3 or 4 days made with honey, longer if made with sugar.
Wash the figs in a colander and let them dry for about an hour before you make the jam.
Remove the tough stems and ends from the figs.
Dice the figs (I coarse chopped mine, because I
like jam really chunky, but diced is better)
Place the diced figs in the skillet, and turn the heat on medium. Do not leave the skillet unattended. Stir frequently.
Add a scant ¼ cup of honey and 2 tablespoons of lemon juice, and gently mix into the figs with a large wooden spoon.
Let the mixture cook and bubble. It takes about 10 minutes to make the jam. In this picture, you will see quite a bit of liquid in the center of the pan. This means the jam is not ready, yet. It needs to reduce.
We want to cook the mixture until it becomes very thick, and when the jam is ready, a spoon will make a track in the center, across the skillet, without the liquid coming in from the sides. This means the jam is now done. It takes about 10 minutes. If it is not done, keep cooking, but watch it carefully.
4 ½ cups of black figs will yield about one pint of Black Fig Skillet Jam.