When figs are in season, I try and find as many uses for them as I can. I recently bought a case of black figs, and decided to make some fig jam to use in crostatas and other desserts. I added some chopped, toasted almonds for extra flavor and texture, and it turned out great.
:Makes 5 Pints
2 Quarts Chopped Figs
6 Cups Sugar
1/2 Cup Water
1/4 Cup Lemon Juice
1 Cup Toasted, Coarsely Chopped Almonds (Optional)
Combine the figs, sugar, and water in a large, heavy sauce pan. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and almonds, and cook 1 minute longer. Pour hot into hot jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in boiling water bath.
