Ingredients:

  • 2 lbs fresh figs, stemmed and quartered
  • 1.5 cups granulated sugar
  • 1/4 cup water
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

Instructions:

  1. Wash the figs and remove the woody stems.
  2. Quarter each fig to ensure even cooking.
  3. Place the fruit in the pot with the sugar and water.
  4. Bring the mixture to a medium-high boil, stirring frequently to ensure the sugar dissolves completely.
  5. Reduce heat to medium and simmer. As the water evaporates, the jam will shift from a pale red to a deep, glossy mahogany color.
  6. Continue simmering for 20-25 minutes, stirring often to prevent the bottom from sticking, until the liquid has thickened and the figs have softened into a jammy consistency.
  7. Stir in the lemon juice, lemon zest, and vanilla extract.
  8. Simmer for an additional 2-3 minutes.
  9. Perform the set test: Place a small dollop of jam on a frozen plate. Let it sit for 30 seconds, then push it with your finger; if it wrinkles and holds its shape, it is done.
  10. Remove from heat and let cool slightly before jarring.