Fresh figs are around Spring, Summer and Fall depending on the variety.
Any kind of fresh fig will work with this Fig Jam recipe.
Fig jam is great served with cheese; such as poured over a log of goat cheese or a
block of cream cheese and served with crackers.

Ingredients:
5 LBS fresh Figs, makes 8 cups of puree
4 cups sugar
1 box Sure Gel pectin
2 TBLS lemon juice
1 TSP cinnamon
2TSP vanilla, I use the paste type
10 eight ounce mason jars with the two piece lids

Directions:
Wash the figs and cut them in half removing the small stem. Place the figs in a food processor and puree. Add all the other ingredients and sir. Simmer very low for 3 hours. Should only have a little foam on top, if more than that reduce the temperature.
While the jam is cooking boil the jars and the piece of the lid with the rubber edge. This part of the lid will make the seal. Boil for for 20 mins. Once you are ready to fill the jars, remove them from the hot water and drain for just a minute. Fill immediately with hot jam leaving about a 1/4 inch from the top as pictured and cover with the lid screwing them closed.
As they cool you will hear the lids popping making the vacuum seal. Tighten lids as they cool. If you press your finger on the center of the lid and it doesn’t give they have made a vacuum seal and can be stored in a pantry for a year. If the lid gives, then they would have to be stored refrigerated. Refrigerate once you open to use it.