Portuguese Fig Jam (Doce de Figo)

1. For a very thick jam (as shown) simmer for the full 50 minutes. For a looser jam, simmer only for 40 minutes.
2. Using a vegetable peeler, remove strips of rind from lemon, being careful not to include the white pith as you peel the strips.
3. Place lemon rind strips and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine.
4. Bring contents in the saucepan to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer 40-50 minutes (*see note above) or until mixture thickens, continuing to stir frequently so the mixture doesn’t stick to the bottom of the pot.
5. Discard thyme stems and lemon peel. Pulse jam with an immersion blender to chop up the fig skins if desired.
6. Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.

Recipe & Photo Credit: Martha, Adapted from Cooking Light via MyRecipes.com