1 pound fresh Figs
11/2 Tablespoons Lemon Juice
2/3 cup of Sugar
Trim stems and butts off of figs and slice.
Add figs, sugar and lemon juice to a saucepan, stir to combine, and cover.
Cook over low heat for one hour.
Remove lid, stir.
Increase heat to the highest low setting and cook until reaches 200 degrees on a candy thermometer. The mixture will have turned to a dark caramel colored paste.
Place into a storage jar or crock.
Makes 1/2-3/4 cup of jam.