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