Small batch fig jam

Small batch fig jam.

Doesn't sound all that impressive, but it is oh so tasty on chicken Brie sandwiches. 

I found a recipe on Pinterest, but it was in Chinese and even with the help of my very patient sister in law, I could not track it down. So I scoured the Internet looking for ideas and pulled suggestions from numerous places to come up with a super easy and yummy recipe for a small, mason jar batch of jam.

Get yourself a mason jar, how much jam do you want?
Use this as a starting point for measurements. 

I like the black figs with the beautiful red fruit, I believe they're mission figs.

Wash the figs, cut the tops off and slice in half or quarters, depending on the size of the figs. 

 I use a scale and put the jar on it. Tare the scale to "zero". Add the sliced figs to the jar and note how much is in the jar. Now add 1/2 the weight of organic raw sugar to the jar. (If you have 4 ounces of fruit, you need 2 ounces of sugar)

Add a squeeze of lemon juice to your jar, put the lid on and give it a good shake mixing the fruit and sugar together.

Leave overnight to meld.

Pull out the next day, dump contents into a pan and cook down for about 10-15 minutes. 

Clean out your jar and heat to allow a good seal. Put contents of the pan back into your cleaned jar and either seal and allow to cool or cool and serve. 

Plain fig is super for sandwiches or on baked Brie with puff pastry or pecans, but there's nothing wrong with adding a few strawberries into the figs for an amazing toast spread. 

I think I have a jam problem. Ontario brings out the best and the worst in me!