Honey Fig Spread

“To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” Elizabeth David
Elizabeth David was a British writer who was influenced by the art of home cooking. She rebelled against what was socially acceptable—studied art in Paris, became an actress, and eventually ran off with a married man (they sailed away in a small boat to Greece…aaahhhh…romance). She also worked for the British government and ran a library in Cairo. Clearly, she did some radical things. But also, she introduced British cooks to various types of Mediterranean food that were barely known to them. These foods included pasta, salami, olive oil, red and green peppers, and of course…figs.



Ingredients: makes 2 cups
1 pound black mission figs
1 tablespoon fresh lemon juice
3 tablespoon honey
1/4 cup granulated sugar
Directions:
1. Wash and stem the figs. Cut them in half and add them to a small sauce pan. Add the remaining ingredients, and stir to combine. Let the figs absorb the ingredients (with no heat) for 10-15 minutes before continuing.



2. Set the figs over low to medium heat, and let them cook for 7-10 minutes, stirring occasionally. Using a potato masher or the back of a spoon, smash the figs to desired consistency.



3. Reduce the heat to low, and continue to cook for another 7-10 minutes, or until the jam has thickened.

4. Spoon the spread into two mason jars and keep them in the fridge for up to a month.



Cheers!
-Bay