Fig & Lemon Jam

• 1 pound Fresh Black Mission Figs, Stemmed And Cut Into 1/2-inch Pieces
• 1 whole Lemon, Zested
• 3/4 cups Sugar
• 1/4 cups Fresh Lemon Juice
• 1/4 cups Rose Wine
• 4 jars (4 Oz. Size) Canning Jars With Lids And Rings, Sterilized

1. In a large, nonreactive saucepan, toss the fig pieces with the lemon zest and sugar. Let stand, stirring occasionally, until the sugar is mostly dissolved and the figs are juicy, about 15 minutes.
2. Add the lemon juice and wine and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over medium heat, stirring often, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops. This will take about 20 minutes.
3. Spoon the jam into four 4-ounce jelly jars, leaving 1/4-inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.

lemon, sugar, ubc, ubc, canning

Taken from tastykitchen.com/recipes/condiments/fig-lemon-jam/ (may not work)