Ingredients:

  • 1 lb (450g) fresh Black Mission figs, stemmed and quartered
  • ¾ cup (150g) granulated sugar
  • 1 ½ tbsp (22ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tsp (5ml) pure vanilla extract
  • ¼ tsp (1.5g) sea salt

Instructions:

  1. Wash the figs thoroughly and pat them dry. Remove the stems and cut each fig into quarters.
  2. Combine the quartered figs, sugar, lemon juice, and lemon zest in a medium heavy-bottomed pot.
  3. Turn the heat to medium and stir until the sugar dissolves. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
  4. Simmer for 10–15 minutes, stirring frequently, until the figs break down and the liquid becomes a thick, glossy syrup.
  5. Perform the set test: place a small drop of jam on a frozen plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles and holds its shape, it is done.
  6. Stir in the vanilla extract and sea salt just before removing from heat.
  7. Let the jam cool slightly in the pot for 5 minutes.
  8. Spoon the mixture into your jars, leaving a tiny bit of space at the top.