Fig Jam
Servings: 20
Ingredients
- 2 lb ≈ 1 kg | Fresh figs | Rinse, stem‑remove, halve or quarter
- ¼ cup | Granulated sugar | Adjust to taste
- ½ lemon | Fresh lemon juice | About 1 Tbsp; use less if you prefer milder tartness
- ½ tsp | Vanilla extract or the seeds of half a vanilla bean | Optional, for extra aroma
- 2 tsp ≈ 10 ml | Water | Add incrementally if jam gets too thick
Instructions
Prep the fruit
- Rinse the figs, remove stems, and cut them into halves or quarters.
Combine ingredients
- Place the prepared figs in a heavy‑bottomed saucepan.
- Add the ¼ cup sugar, the juice of ½ lemon, and the ½ tsp vanilla.
Bring to a boil
- Turn the heat to medium‑high and bring the mixture to a gentle boil, stirring occasionally.
Simmer & break down
- Reduce the heat to medium‑low so the mixture simmers.
- Stir frequently, using a wooden spoon to mash the figs as they soften.
- If the jam looks too dry or starts to stick, add **2 tsp water** (you can add a little more later as needed).
Watch the texture
- Continue to simmer, stirring, for 20–40 minutes
- For a chunkier jam, stop when the fruit pieces are soft but still visible.
- For a smoother, “spreadable” jam, keep cooking until the mixture is almost glossy and the fruit is fully broken down.
Test for doneness
- Drop a small spoonful on a cool plate; if it thickens and does not run off the spoon, the jam is ready.
Finish & jar
- Remove the pot from heat.
- (Optional) Blend briefly if you prefer an ultra‑smooth texture.
- Transfer the hot jam into a clean, sterilized jar, seal, and let cool to room temperature.
Store
- Once cooled, refrigerate the jar. The jam will set further and keep for **up to 2 weeks** in the fridge (or process for a longer shelf‑life if desired).
Video
Notes
Adjust the lemon and sugar levels to suit your taste—more lemon for extra tang, more sugar for a sweeter jam. Enjoy the fresh‑fig jam on toast, with cheese, or paired with vanilla ice‑cream!