Fig and Lemon Refrigerator Jam…now that spells Summer!

When we saw this recipe for “fig and lemon refrigerator jam”, we knew we had to share. What says summer more than luscious, syrupy figs and fresh citrusy lemons?…Now this is a summertime treat! It also makes a lovely companion to a refreshing bottle of wine as a thoughtful hostess gift!

This is called a “refrigerator jam” because there is no canning required, just make the jam on the stovetop and let it cool. Store in an airtight container in the refrigerator for up to three months.

When shopping for figs, buy them when they are ripe, but not overripe, and use them within a day or two. Check for ripeness by gently wiggling the stem of the fig. The stem shouldn’t move too much-that’s a sign the fruit  might be mushy inside.





The bright acidity of fresh lemon juice and zest keeps the naturally sugary figs from being cloyingly sweet.


1 pound figs, chopped into 1/4 inch pieces
1/3 cup granulated sugar
2 tablespoons lemon zest
1/3 cup fresh lemon juice (from 3 lemons)
1/3 cup water


Stir together figs, sugar and lemon zest in a saucepan. Let stand until figs are juicy and sugar is mostly dissolved, about 15 minutes.
Add lemon juice and water, bring to a boil over medium heat. Reduce heat to low; simmer, stirring occasionally, until figs are tender and broken down and syrup coats the back of a spoon, about 25 minutes.
Cool completely, about 20 minutes. Store in an airtight container in refrigerator up to 3 months.

Spread a dollop of fresh ricotta on a yummy toasted crostini and drop a spoonful of your jam and voila, you have a gorgeous appetizer or afternoon snack!…and can you imagine the pairing with a great chunk of parmesan….yep, that’s summer all the way!

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