Ingredients:

  • 3 lbs fresh figs, stems removed and quartered
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cups cane sugar
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract

Instructions:

  1. In a heavy-bottomed stockpot, combine the quartered figs, lemon juice, lemon zest, and sugar.
  2. Allow the mixture to macerate for 30 minutes to draw out the natural juices.
  3. Place the pot over medium heat and stir occasionally until the sugar has completely dissolved.
  4. Increase heat to a steady simmer, stirring frequently to prevent scorching, until the mixture reaches 220°F (104°C) on a digital thermometer.
  5. Stir in the vanilla extract and cinnamon during the final 2 minutes of simmering.
  6. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace.
  7. Remove trapped air bubbles with a bubble remover tool, wipe the rims clean, and secure lids finger-tight.
  8. Submerge jars in a water bath canner, ensuring they are covered by at least 1 inch of water, and process in boiling water for 10 minutes.
  9. Remove jars and let them sit undisturbed for 24 hours to ensure a proper vacuum seal.