Step 1

For a very thick jam (as shown) simmer for the full 50 minutes. For a looser jam, simmer only for 40 minutes.

Step 2

Using a vegetable peeler, remove strips of rind from lemon, being careful not to include the white pith as you peel the strips.

Step 3

Place lemon rind strips and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine.

Step 4

Bring contents in the saucepan to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer 40-50 minutes (*see note above) or until mixture thickens, continuing to stir frequently so the mixture doesn’t stick to the bottom of the pot.

Step 5

Discard thyme stems and lemon peel. Pulse jam with an immersion blender to chop up the fig skins if desired.

Step 6

Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.

Step 7

This jam may also be canned in sterilized jars using the water bath method.