• 1 pound fresh figs, stemmed and halved (or 1/2 pound of dried gigs, stemmed)
• 1 teaspoon grated orange zest
• 3 tablespoons orange juice (or 1/2 cup if using dried figs)
• 1/3 cup packed light brown sugar (or 1/4 cup if using dried figs)
• 1 tablespoon fresh lavender or 1 teaspoon dried*
• Pinch of kosher salt

In a medium saucepan, combine the figs, orange zest, orange juice, brown sugar, lavender, and salt. Bring to boil over medium-high heat. If using fresh figs, mash with potato masher. Reduce the heat to medium-low and simmer for 10 minutes. If using dried figs, now you can mash with a potato masher or pulse in a food processor. Refrigerate the jam for at least 20 minutes before serving.

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