Ingredients:

  • 2 lbs fresh Calimyrna figs, stems removed and quartered
  • 1.5 cups granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt

Instructions:

  1. Place the quartered Calimyrna figs and granulated sugar in a heavy-bottomed pot. Stir gently to combine and let the mixture sit for 10 minutes to macerate the fruit.
  2. Turn the heat to medium-high. Add the lemon juice, lemon zest, and fine sea salt. Bring the mixture to a rolling boil, then reduce the heat to a simmer.
  3. Simmer and stir frequently for approximately 15 minutes, or until the jam reaches a thick, glossy, slow-moving lava consistency.
  4. Remove from heat and stir in the pure vanilla extract. Perform a plate test by placing a small amount on a chilled plate to ensure it has reached the gel point before pouring into sterilized glass jars.