Ingredients:

  • 3 lbs fresh figs, stems removed and quartered
  • 2 cups granulated sugar
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions:

  1. Wash the figs, remove stems, and quarter the fruit.
  2. In a wide, heavy-bottomed pot, combine quartered figs, sugar, lemon juice, and lemon zest. Stir gently and let sit for 10–15 minutes to allow sugar to draw out juices.
  3. Place the pot over medium-high heat and bring to a rolling boil, stirring frequently until sugar dissolves.
  4. Reduce heat to medium and simmer, stirring occasionally, until the mixture reaches 220°F (104°C) or reaches a glossy, heavy consistency where bubbles clump and leave a clear path on the bottom of the pot.
  5. Remove from heat and stir in the vanilla extract and salt.
  6. Perform the wrinkle test by dropping a spoonful of jam onto a frozen plate; if it wrinkles when pushed after 30 seconds, the jam is set.
  7. Ladle jam into sterilized half-pint jars and process in a water bath canner.