Ingredients:

  • 1 lb fresh figs, stems removed and quartered
  • 1 tbsp lemon juice, freshly squeezed
  • 1/2 cup granulated sugar
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1/8 tsp fine sea salt

Instructions:

  1. Combine the quartered figs, granulated sugar, honey, and lemon juice in a saucepan. Stir gently and let the mixture sit for 5–10 minutes to allow the sugar to draw out the natural juices.
  2. Place the pan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent the sugars from scorching.
  3. Reduce the heat to medium-low and simmer for 20–25 minutes, stirring occasionally, until the figs break down and the liquid reduces into a thick, glossy syrup.
  4. Stir in the vanilla extract and sea salt during the final 5 minutes of cooking until the jam reaches a deep mahogany color.
  5. Perform the Freezer Test: Scoop a small amount of jam onto a chilled plate and freeze for 1 minute. If the jam wrinkles when pushed with a finger and holds its shape, it has reached the setting point.