Fig Jam with Bay Leaf
Confiture de Figues au Laurier
From Roger Vergé's Cooking with Fruit

Ingredients:

2-1/4 pounds figs
2-1/4 pounds sugar
6 bay leaves

Instructions:

Wash, dry and cut the figs into pieces. In a large saucepan, bring 1 cup of water and the sugar to a soft boil (235°F to 240°F; 113°C to 116°C). Add the figs and cook for 35 to 40 minutes.

Test it by dropping a bit of the jam on a plate. It should congeal as it cools, forming a drop that is not very runny. At that point, remove immediately from the heat. Skim and pour into canning jars, putting one leaf in each jar.

Note: If you wish to can these preserves for long-term storage, you should add 2 Tbsp of lemon juice per quart of jam, and process the bottled preserves in a hot-water bath for 85 minutes for a pint bottles and 90 minutes for quart bottles.

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