Fresh figs make the best jam! Its perfect to eat on toast or pair it with your favorite cheese on a fancy appetizer spread!


Photography by Alexandra Villefrance

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MAKES ABOUT 1 QUART

You will need:
2 pounds figs, stemmed and cut into 1⁄2-inch pieces
11⁄2 cups sugar
1⁄4 cup water
1⁄4 cup lemon juice
pinch of salt
1 vanilla bean, split and seeded
  1. In a medium saucepan, large enough to fit the figs, place all ingredients (add both the vanilla pod and seeds), and bring to a boil until sugar dissolves, stirring occasionally.
  2. Reduce heat to low and cook figs, uncovered and continue to stir occasionally for 30–60 minutes or until the liquid is thick and sticky and drops heavily from the spoon.
  3. Remove from heat and discard the vanilla pod. For a chunky jam, gently mush large pieces of figs with a fork or potato masher. For a smoother jam, process in a food processor. (The jam on the picture has been pureed in the food processor.)
  4. Spoon jam into jars, leaving 1⁄4 inch space and close with lid. Let cool to room temperature, then refrigerate. Store jam in the refrigerator for up to 2 months.

TIP:

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Fresh figs make the best jam! Its perfect to eat on toast or pair it with your favorite cheese on a fancy appetizer spread!
Photography by

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