More of a Pan de Higo (Spanish fig and almond cake) than a jam but delicious none the less. A perfect pairing for any cheese board. If you’d like a more jam like consistency maybe double or tripple the amount of water below. I had no lemon leaves so used sweet geranium instead. Gluten-free and vegan.
100g of sugar
2 lemon leaves
250g of dried figs
80g of blanched almonds
Pour 250ml of water into a heavey stainless steel saucepan, add the sugar, and heat until the sugar dissolves. Add the lemon leaves and figs. Bring to a boil and cook for 20 minutes, then add the almonds and continue to cook for another 30 minutes. Remove the pan from the heat, ladle the jam into sterilized jar, leaving 5mm headspace, let cool, cover and seal. Store in the fridge for up to 1 month.