Ingredients:

  • 2 lbs fresh figs, stemmed and quartered
  • 1.5 cups granulated sugar
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp pure vanilla extract
  • 1 pinch salt

Instructions:

  1. Combine the quartered fresh figs, sugar, and lemon zest in a heavy-bottomed pot. Stir gently to coat the fruit and let the mixture sit for 10 minutes to allow the figs to release their natural juices.
  2. Place the pot over medium heat and bring the mixture to a gentle simmer. Use a fine-mesh skimmer to remove any white foam that rises to the surface.
  3. Stir in the lemon juice and salt. Continue to simmer for 20–25 minutes, stirring frequently, until the figs have broken down and the liquid has thickened.
  4. Test for consistency by placing a small spoonful of jam on a chilled plate for 30 seconds; if the surface wrinkles when pushed with a finger, the jam is set.
  5. Remove from heat and stir in the vanilla extract before transferring to sterilized glass canning jars.