Fig jam

Picking the best figs from Al-Safira, North-Lebanon.
Following our family’s traditional way to make jams, cooking the peeled fig and the added sugar, depending on their sweetness, and lemon in a cupper large pot upon the wooden fire.
When ready and still hot, we store it in the glass jars and cover the surface of every jar with honey before closing the jar.
It goes with creamy cheese, walnuts, grilled cheese, or as a spread on bruschetta with goat cheese.
Once opened, keep refrigerated.