Fig Jam

• 10 ounces dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)
• 3 tablespoons sugar
• 1 1/2 cups water, plus more if needed
• 1 tablespoon fresh lemon juice

1. In a medium saucepan, combine figs with sugar and the water.
2. Bring to a boil, stirring to dissolve sugar.
3. Reduce heat.
4. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.
5. Transfer mixture to a food processor; add lemon juice.
6. Puree until smooth (if mixture is too thick, add up to 1/4 cup additional water, a little at a time).
7. Jam can be refrigerated up to 1 month in an airtight container.

figs, sugar, water, lemon juice

Taken from www.epicurious.com/recipes/food/views/fig-jam-387877 (may not work)