Ingredients:

  • 1 lb fresh Black Mission figs, stemmed and quartered
  • 1/2 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Wash the figs and remove the stems. Quarter each fig to increase the surface area for faster pectin release.
  2. Combine the quartered figs, sugar, lemon juice, and zest in a heavy bottomed saucepan over medium heat.
  3. Stir occasionally until sugar dissolves.
  4. Bring to a gentle boil, then reduce heat to medium low.
  5. Simmer for 20–25 minutes until the liquid looks syrupy and the figs are soft.
  6. Use your spatula to lightly mash some figs against the side of the pot to thicken the consistency.
  7. Stir in the vanilla extract and a pinch of salt.
  8. Perform the freezer test: place a small dollop of jam on a plate that has been in the freezer for 5 minutes.
  9. Let sit for 30 seconds.
  10. Push the surface with a finger; if it wrinkles, remove from heat immediately.