We gathered more ripe figs and decided to make jam after seeing how easy it was. First step is to rinse them, then cut off the stems and slice them up. I quartered these but I’ll be chopping them a little smaller in the future.Our batch weighed in at 2-1/4 pounds, the recipe we were looking at was for 3 pounds so we adjusted the proportions to suit. We figured 1-1/2 cups of sugar for our jam – we used 3/4 c Splenda and 3/4 c granulated sugar. We went ahead and used the one lemon for the zest and juice.The figs make their own juice so no need to add any. These have been simmering for a little while. Cover them and simmer for an hour, stirring occasionally. The jam still looked too lumpy even after a go with a potato masher so I buzzed them with a stick blender.The jam got thicker and darker, we filled 2 half pints and this much of a third jar. I kept it for the fridge. You can see that, even still warm, it’s pretty thick.Thick and tasty! This is on a hunk of the fig bread we made the other day.These are just out of a boiling water bath. Recipe says give them 10 minutes at a full boil. The lids sealed with that satisfying snap after a minute or two out.