Ingredients:

  • 2 lbs (900g) fresh figs, stemmed and quartered
  • 1.5 cups (300g) granulated sugar
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Wash the figs and remove the stems. Quarter each fig. Place the figs, sugar, lemon juice, and zest into a heavy-bottomed pot. Stir over medium heat until the sugar completely dissolves and the figs begin to release their juices.
  2. Increase the heat to medium-high until the mixture reaches a gentle boil. Reduce the heat to medium-low and simmer, stirring frequently, until the mixture transitions from a bright red/purple to a deep, glossy mahogany (approximately 20-25 minutes).
  3. Remove the pot from the heat. Stir in the vanilla extract and salt. Perform the 'plate test' by placing a small dollop of jam on a chilled plate; wait 30 seconds and push it with your finger. If it wrinkles and holds its shape, the jam is done.