Fig Confiture

Instructions

1. Pour boiling water over the figs and let stand for 10 minutes.
2. Lift the figs out of the boiling water, stem and quarter. Set aside.
3. Wash the lemons well and slice very thin with a mandoline or very sharp knife.
4. In a preserving or other 5 qt or larger nonreactive pan, add figs, sugar, lemons, honey and thyme. Bring to a boil that cannot be stirred down, and boil for 10 minutes.
5. Pour mixture into a ceramic or glass bowl, cover with parchment, and refrigerate overnight.
6. The next day, bring the mixture to a boil, then reduce and simmer 45 minutes or longer, until it is aromatic and thickened.
7. Remove the thyme sprigs and fill hot jars with hot jam. Wipe the jars, place new lids and finger tighten rings. Process in a boiling water bath for 10 minutes.