Saturday, August 8, 2015
Easy ingredients: Figs, lemon zest and juice, and sugar. You can jazz it up with spices/herbs like cinnamon, ginger, and rosemary. I keep the skins on and seeds in and quickly blast it with the hand blender at the end before canning. Great with pork.
Recipes abound online or use Tessa Kiros' version in Twelve on page 279. It's slotted for September but with Southern California weather, early August is yielding good figs.