Lemon thyme gives this jam a pleasantly light acidity.
Remove the stems from the figs and puree them in a blender.
In a large pot (or wok), put all the ingredients, mix well, and let macerate for 2 hours.
Bring to a boil while stirring continuously; after a few minutes, test the set. It's ready when a drop of jam placed on a plate gels as it cools.
To finish, jar it up.
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