Portuguese Fig Jam

<ul> <li>For a very thick jam (as shown) simmer for the full 50 minutes. For a looser jam, simmer only for 40 minutes.</li> <li>Using a vegetable peeler, remove strips of rind from lemon, being careful not to include the white pith as you peel the strips.</li> <li>Place lemon rind strips and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine.</li> <li>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&rsquo;t stick to the bottom of the pot.</li> <li>Discard thyme stems and lemon peel. Pulse jam with an immersion blender to chop up the fig skins if desired.</li> <li>Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.</li> </ul> <div style="background:#eee;border:1px solid #ccc;padding:5px 10px;">Recipe & Photo Credit: Martha,&nbsp;Adapted from Cooking Light via&nbsp;MyRecipes.com</div>