1 ½ Pounds ripe fresh brown figs
Juice from 1 lemon
1 ½ Cups sugar
⅓ Cup Cognac
¼ Teaspoon kosher salt
Cut the stems off the figs and discard. Cut the figs into ½" sized pieces.
Use a vegetable peeler and remove the yellow part of the peel from the lemon. Cut the peel into matchstick sized pieces.
Bring the mixture to boil over medium-high heat. Turn the heat down to medium and continue to cook until jam thickens, about 25-30 minutes. Remove from heat.
Ladle the jam into clean jars. I boil them before filling them and leave them in the hot water until ready to use. Cover the jars with the lids. Place jars into boiling water for 10 minutes. Let jars cool completely. Store in a cool dark place for up to one year.