Easy fig jam recipe

Sesame Fig Jam
Originally uploaded by lools.

I just returned from a wonderful week in gorgeous California. On Saturday I drank homemade lemonade with my friend and ex-lanlord, Gabe. It was so wonderful to sit out on our old deck, admire the gorgeous fig tree that was in full season and enjoy the Californian sunshine...

Then Gabe reminded me to take figs back to Manhattan and make the jam that he had grown to expect from me every summer that we lived there. We went to the backyard and combed the tree for the best two pounds of figs we could find. The stickiness of my hands from the milk oozing from the figs reminded me of how earthy and natural it felt to have fruit and vegetables in your own garden.

I'm back in Manhttan now but quite exhausted from a long day at work so could not make the jam today. Perhaps tomorrow or the day after. But here's the recipe I've used for many years just in case you are inspired to make homemade jam yourself. I came across it at epicurious.com and I believe it first appeared in Gourmet magazine circa 2001.

FIG-SESAME JAM
This jam is tasty on toast alone, or with some Manchego or Brie cheese.

Active time: 15 min
Start to finish: 2 1/4 hr

1 1/4 cups sugar
3/4 cup water
2 lb firm-ripe fresh figs, trimmed and quartered
2 (3- by 1-inch) strips fresh lemon zest
2 tablespoons fresh lemon juice
1/4 cup sesame seeds, toasted

Simmer sugar and water in a large heavy saucepan, stirring, until sugar is dissolved. Gently stir in figs, zest, and lemon juice and simmer, uncovered, stirring occasionally, until thick and syrupy, 1 3/4 to 2 hours. Gently stir in sesame seeds.

Cooks' notes:
Jam keeps, covered and chilled, 1 month.

Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker. Or, toast in a shallow baking pan in a 350/ven, 5 to 10 minutes.

Makes about 3 1/2 cups.