Here is a simple way to make fig jam based on several trusted recipes: Ingredients:
- 2 pounds fresh figs, trimmed and quartered
- 2 cups granulated sugar
- Finely chopped zest and juice of 2 lemons or oranges (about 1-2 tablespoons zest and 6 tablespoons juice)
- 1 whole vanilla bean, split and seeds scraped (optional for extra flavor)
Instructions:
- Clean and prep the figs and citrus. Cut the tips off figs, wash gently. Peel zest from lemons or oranges, avoiding white pith, finely chop zest, then squeeze juice.
- Place figs in a pot with sugar, citrus juice, zest, vanilla pod and seeds. Stir and allow to macerate for 30 minutes to dissolve sugar.
- Heat pot over medium-high until it boils, then reduce heat and simmer while stirring often to avoid burning until mixture darkens and thickens to jam consistency (around 220°F or candy thermometer reading).
- Remove from heat, discard vanilla bean. Let cool slightly, then transfer to jars.
- Refrigerate for up to 3 weeks or freeze for up to a year.
Tips:
- You can add spices like cinnamon or ginger if desired.
- For chunkier jam, leave fruit pieces whole; for smoother texture, mash or blend after cooking.
- Test jam readiness by chilling a small amount on a plate—if it wrinkles when pushed after cooling, it's done.
This recipe yields a sweet, seed-speckled homemade fig jam perfect for spreading on toast, adding to yogurt, or pairing with cheese.
