Ingredients:

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

Instructions:

  1. Place the quartered figs into a heavy-bottomed pot. Use a potato masher to crush the fruit until it is chunky but broken down. Stir in the lemon juice and salt.
  2. Add the granulated sugar and stir over medium heat until the sugar completely dissolves. Bring the mixture to a gentle simmer.
  3. As the jam cooks, use a skimmer or spoon to remove any light-colored foam that rises to the top.
  4. Stir in the vanilla extract. Continue simmering for 15–20 minutes, stirring frequently to prevent sticking, until the jam reaches a thick, glossy consistency and bubbles pop slowly.
  5. Perform the set test by placing a small spoonful of jam onto a frozen plate for 30 seconds; the jam is ready if it wrinkles and holds its shape when pushed with a finger.