This sweet fig jam is so easy to make at home! With its unique taste, it goes perfect with either sweet or savory dishes like scones, muffins, breads, or cheeses.
- 2 pounds figs , stemmed and cut into 1/2-inch pieces (about 4 cups sliced figs)
- 1 1/2 cups (300 grams/10.5 ounces) granulated sugar
- 1/4 cup water
- 1/4 cup lemon juice
- Pinch of salt
- 1 vanilla bean , split and seeded (optional)
- 1 cinnamon stick (optional)
In a medium saucepan, large enough to fit the figs, place all ingredients (if you add vanilla, add both the pod and seeds) and bring to a boil until sugar dissolves, stirring occasionally. Reduce heat to low and cook figs, uncovered and continuing to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky and drops heavily from the spoon (refer to post for more ways to check for being done). Remove from heat and discard vanilla pod and cinnamon stick. 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. Spoon jam into jars, leaving ¼ inch space and close with lid. Let cool to room temperature, then refrigerate. Store jam in the refrigerator for up to 2 months.