Ingredients:

  • 2 lbs (900g) fresh figs, stemmed and quartered
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) water
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Quarter the 900g of figs and toss them into the pot with 200g of sugar and 120ml of water.
  2. Stir gently to coat the fruit. Let it sit for 10 minutes. Note: This draws out the juices so the figs don't just mush during the boil.
  3. Bring the mix to a gentle boil over medium high heat.
  4. Immediately reduce the heat to a simmer.
  5. Stir frequently. You're looking for the liquid to transform from a watery syrup into a glossy, thick glaze. Cook for 20–25 minutes. until the figs are soft and the syrup clings to the spoon.
  6. Stir in 30ml of lemon juice, 6g of lemon zest, 5ml of vanilla extract, and 1.5g of sea salt.
  7. Simmer for another 5 minutes. Listen for the sound of the bubbles; they should be slow and heavy now.
  8. Perform the Freeze Test. Put a small dollop of jam on your chilled plate. Wait 30 seconds, then push it with your finger. If it wrinkles and holds its shape, it's done.
  9. Remove from heat immediately.
  10. Transfer the jam into your sterilized jars.