Ingredients:

  • 1 lb (450g) fresh figs, stemmed and quartered
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1/2 tsp (2.5ml) pure vanilla extract

Instructions:

  1. Wash the figs thoroughly and remove the stems. Quarter the fruit into bite-sized pieces; for a smoother jam, cut them into smaller dice, or leave them larger for a chunky texture.
  2. Combine the quartered figs, sugar, lemon juice, and lemon zest in a heavy-bottomed saucepan. Set the heat to medium and stir occasionally until the sugar dissolves and the mixture begins to bubble.
  3. Reduce heat to medium-low and simmer, occasionally mashing the figs with the back of a spoon to release their juices.
  4. Once the mixture has thickened and looks like a glossy, mahogany syrup (usually around 25-30 minutes), stir in the vanilla extract.
  5. Perform the 'cold plate' test by spooning a bit of jam onto a chilled plate; if it wrinkles when pushed with a finger, remove from heat immediately.