Ingredients:

  • 2 lbs fresh figs, stemmed and quartered
  • 1 cup granulated sugar
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1 vanilla bean, split and scraped
  • 1/4 tsp fine sea salt

Instructions:

  1. Wash the fresh figs and pat them dry. Remove the tough stems and quarter each fruit.
  2. In a heavy-bottomed pot, combine the quartered figs, sugar, lemon juice, lemon zest, and salt. Stir gently to ensure the figs are evenly coated in the sugar.
  3. Place the pot over medium heat. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low.
  4. Simmer, stirring frequently, for 20–30 minutes until the figs break down completely and the liquid transforms into a glossy, thickened syrup.
  5. Stir in the vanilla bean seeds during the last 2 minutes of cooking.
  6. Perform the 'gel point' test by dropping a small dollop of jam onto a chilled ceramic plate; if the surface wrinkles when pushed with a finger, the jam is set.
  7. Remove from heat immediately and pour the jam into sterilized glass jars.