Easy Fig Jam (suburbiaunwrapped)

1/2 c water
3/4 c sugar
1/2 c lemon juice
1 lb figs, cut into wedges

Into a medium sauce pan place the water and sugar. Heat over medium high heat until sugar is dissolved. Add figs and lemon juice. Bring to a boil. Reduce heat to a simmer and cook 1 hour, partially covered. Mash with a potato masher if you prefer a slightly less chunky fig jam. Let cool and store in a glass jar in the refrigerator for up to 2 weeks.



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