Ingredients:

  • 2 lbs fresh figs, stems removed and quartered
  • 1.5 cups granulated sugar
  • 0.25 cup fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1 vanilla bean, split and scraped
  • 0.25 tsp fine sea salt

Instructions:

  1. Combine the quartered figs, sugar, lemon juice, and lemon zest in a heavy-bottomed pot. Let the mixture sit for 10–15 minutes to allow the sugar to dissolve and the figs to release their natural juices.
  2. Place the pot over medium heat until the liquid begins to bubble, then reduce the heat to low and simmer gently.
  3. Cook for approximately 20 minutes, stirring occasionally and carefully to avoid mashing the fruit, until the syrup thickens and the figs look translucent and glossy.
  4. Stir in the scraped vanilla bean and salt during the last 2 minutes of cooking.
  5. Test the setting point by dropping a small spoonful of jam onto a chilled ceramic plate; if the surface wrinkles when pushed with a finger, the jam is set.