1. In a saucepan on medium-high heat, brown bacon until crisp.
Remove excess fat.
2. Add figs, sugar and water.
3. Cover and bring to a boil. Remove cover and simmer 12 to 15
minutes or until slightly syrupy and figs are tender.
4. Pour into a jar and let cool before refrigerating. Serve as a side
dish with Blue cheese and lesley stowe’s raincoats crisps.
Can also be served as a hot or cold jam.
Originally Submitted
7/7/2015
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