Fig season! Woot!! Chances are if you didn't grow up around figs (they are everywhere in CA), you only associate this fruit with Fig Newtons which, though edible enough, were HIGHLY disappointing cookies in the ol' lunchbox.

No one would ever trade their treat for my fig newtons.

But today's a new day!

Hopefully your tastes and courage have evolved since 7th grade and you don't judge food by its cover. Still, it can be intimidating to know what to do with these little brown nuggets of goodness. Toss them in a salad? Eat them plain?

Yes and yes. There are plenty of options, but my favorite is to throw together a little California Fig Jam.

Here's what you need:

1 lb figs
1/2 lemon
1/2 orange
1 cup sugar

Begin by cutting figs into 4-5 pieces and putting into a medium sauce pan.

If you have a mandolin, now is a great time to use it to make ultra thin lemon slices. I slice the entire lemon, but only use the pieces that come out best. This ends up being about half of the fruit. Pick out the seeds as you go.Do the same for the oranges. My orange was too big for the mandolin, so the ol' chef's knife had to do the trick. Cut both the lemon and orange slices into quarters. (or eighths if you want smaller zest pieces in your jam)Add lemon and oranges to the figs along with the sugar.

Cook over medium heat until mixture boils.Lower heat and cook until reduced to a jam-like consistency. The "test" I use is when a spatula is drawn through the mixture, the sauce doesn't fill in quickly.Allow mixture to cool slightly then scoop into a jar.I have never done any "canning," so I make small batches that we can eat in season. If you ARE a canner, double or triple the recipe and "put up" some of this goodness for the coming winter!Now make some toast and pour your tea!! Enjoy!