Ingredients:

  • 2 lbs fresh figs, stemmed and quartered
  • 1 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Instructions:

  1. Combine the quartered figs, sugar, and salt in a heavy-bottomed pot. Let the mixture sit for 10 minutes to allow the sugar to draw out the natural juices from the figs.
  2. Place the pot over medium heat until the sugar dissolves, then stir in the lemon juice.
  3. Bring the mixture to a gentle boil, then reduce heat to a simmer. Stir frequently to prevent scorching, cooking until the figs break down and the liquid transforms into a glossy, mahogany-colored syrup.
  4. Perform the plate test: drop a spoonful of hot jam onto a chilled plate from the freezer. After 30 seconds, push the edge with a finger; if it wrinkles and holds its shape, the jam is set.
  5. Remove from heat and stir in vanilla extract and ground cinnamon.