My family's fig jam recipe, perfect for serving with brie and crostini!
First Day: Wash figs in cold water and drain. Cut stems off and cut figs in half
Place the figs in a large saucepan, and cover with sugar. Let figs stand overnight.
Second Day: Thinly slice the lemon and remove seeds. Add the slices to the fig pan and bring to a boil over medium-high heat. Stir often.
After it begins to boil, reduce the heat to low, and simmer for 1 hour, continuing to stir.
Remove from the stove and allow to cool to room temperature.
Add the fig mixture to the blender and blend until pureed.
Add the Grand Marnier and stir until blended. Pour the fig jam into sterilized jars with tops and refrigerate.
This recipe yields 2 1/2 cups of fig jam.