Caramelized Fig Jam with Honey and Pears (from dried figs)

For the prep:

1. Wash enough jars and lids to hold 30 ounces of jam in hot soapy water and rinse well. Set aside.
2. Combine figs, honey, water, and apple cider vinegar in a medium-large saucepan. Let the mixture warm over low heat while you make the caramel.

For the caramel:

1. Stir the sugar, corn syrup and water together in a medium-large cup microwave-safe measuring cup or glass bowl. (I use a 2-quart Pyrex measuring bowl with a handle.)
2. Microwave on high (full) power until the mixture is just beginning to brown, 4 to 8 minutes (depending on the strength of your microwave. Check at 4 minutes and every 30 seconds after. You’re looking for a pale amber color - don’t let it go any farther as it will deepen in color considerably as it sits.
3. Remove the caramel from the microwave and set aside for 5 minutes or until it darkens to a rich honey brown.

To make the jam:

1. Add the caramel to the mixture in the pot. Don’t worry, at first, the caramel will harden in a big blob. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. The hardened caramel will melt again and incorporate into the jam mixture.
2. Reduce the heat a bit to maintain a steady, medium simmer. Cook for 10 minutes, stirring occasionally to keep the mixture from sticking to the bottom of the pot.
3. Pulse/blend the jam with an immersion (or regular) blender until large pieces have disappeared but jam is still has a bit of texture. Add a bit of extra water to make the jam easier to blend, if needed.
4. Add the diced pears and cook for another 3-5 minutes or until the jam is thickened to the desired state. (It will get a bit thicker as it cools).

To finish:

1. Add the lemon juice and stir to combine.
2. Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
3. If you prefer to can this jam to make it shelf-stable, follow these directions. https://nchfp.uga.edu/how/can_07/fig_jam.html