Ingredients:

  • 900g fresh figs, stemmed and quartered
  • 300g granulated sugar
  • 45ml fresh lemon juice
  • 6g lemon zest, finely grated
  • 5ml pure vanilla extract
  • 0.5g sea salt

Instructions:

  1. Wash the figs and remove the stems. Quarter the fruit, keeping the skins on. Place the quarters into the pot with the sugar, lemon juice, and zest.
  2. Heat the mixture over medium heat. Stir occasionally until the sugar completely dissolves and the fruit releases its juices.
  3. Bring the pot to a gentle boil. You'll see large, slow bubbles breaking the surface.
  4. Reduce the heat to medium low. Simmer uncovered for 20-30 minutes.
  5. Stir frequently with a spatula. This prevents the bottom from burning as the Fig Jam thickens.
  6. Continue simmering until the mix looks mahogany and glossy. The figs should be soft and mostly broken down.
  7. Remove the pot from the heat immediately.
  8. Stir in the vanilla extract and sea salt.
  9. Perform the plate test: place a small spoonful on your chilled plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles, your Fig Jam is done.