Fig Confiture

Directions

1. 1
   Pour boiling water over the figs and let stand for 10 minutes.
2. 2
   Lift the figs out of the boiling water, stem and quarter. Set aside.
3. 3
   Wash the lemons well and slice very thin with a mandoline or very sharp knife.
4. 4
   In a preserving or other 5 qt or larger nonreactive pan, add figs, sugar, lemons, honey and thyme. Bring to a boil that cannot be stirred down, and boil for 10 minutes.
5. 5
   Pour mixture into a ceramic or glass bowl, cover with parchment, and refrigerate overnight.
6. 6
   The next day, bring the mixture to a boil, then reduce and simmer 45 minutes or longer, until it is aromatic and thickened.
7. 7
   Remove the thyme sprigs and fill hot jars with hot jam. Wipe the jars, place new lids and finger tighten rings. Process in a boiling water bath for 10 minutes.