Each autumn when figs ripen and the honey jar starts to fill, I crack open my copy of a frou-frou cookbook by the woman known in France as the Fairy Godmother of Jam, Christine Ferber, and turn to p167.
There on p167 is a simple recipe for the most grown-up ambrosia your lips shall encounter — Fig and Honey Jam with Bay. I’m sure it’s divine with all sorts of bourgeois goodies like foie gras but I eat it straight out of the jar after a long sweaty day slinging websites.
Fig & Honey Jam with Bay
- 2 1/4 lbs figs
- 3 1/4 cups sugar
- 3 1/2 oz honey (I like a darker summer honey.)
- 6 bay leaves
- Juice of 1 small lemon
If you’re lazy, just cook this all up slow and long on the stove. Then seal into jars.
Alternatively, you follow these more complex instructions including an option to add pectin, which I’ve never needed.
mistress beek 
That looks pretty darn awesome.
Holy moly that sounds yummy!