Small-Batch Fig Jam

Consider this jam "canned in the refrigerator", but if desired, it can be used for canning. Spread it on whole-grain bread or muffins.
Remove the peel strips from the lemons with a vegetable peeler, avoiding the appearance of a white core. Combine the zest strips and remaining ingredients in a large, heavy saucepan or roasting pan; bring to a boil over medium-high heat. Reduce the heat to medium; cook for 50 minutes or until the mixture thickens, stirring frequently to prevent sticking. To check the readiness, place a small amount of jam on a chilled plate. Tilt the plate; the jam should move slowly. (When testing with a candy thermometer, it should read 220 °.) Remove the strips of thyme and lemon zest.