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Fresh Fig Jam Recipe with Vanilla Bean and Lemon Zest

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A simple and delicious homemade fresh fig jam infused with vanilla bean and bright lemon zest, perfect for spreading on toast or pairing with cheese.

Ingredients

Scale
  • 2 pounds (900g) fresh figs, washed and quartered
  • 1 cup (200g) granulated sugar
  • Zest of 1 medium lemon
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract as a substitute)
  • 1/4 cup (60ml) water
  • Pinch of sea salt (optional)
  • 1 teaspoon fresh ginger, finely grated (optional)

Instructions

  1. Rinse 2 pounds (900g) of fresh figs gently under cool water. Remove the stems and quarter the figs. Set aside.
  2. Split 1 vanilla bean lengthwise with a sharp knife. Using the back of the knife, scrape out the seeds. Reserve both seeds and pod.
  3. In a heavy-bottomed saucepan, add the quartered figs, 1 cup (200g) granulated sugar, 1/4 cup (60ml) water, lemon zest from 1 lemon, 2 tablespoons (30ml) fresh lemon juice, vanilla bean seeds, and the pod. If using, add a pinch of sea salt and 1 teaspoon finely grated fresh ginger.
  4. Place the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. This should take about 5-7 minutes.
  5. Lower the heat to medium-low, letting the jam simmer gently. Stir often to prevent sticking and burning. After about 30-35 minutes, the figs will break down, and the mixture will thicken. Skim off any foam that forms on the surface with a spoon.
  6. To check if the jam is ready, place a small spoonful on a chilled plate and let it sit for a minute. If it wrinkles when you push it with your finger, it’s done. If it’s still runny, continue cooking for a few more minutes.
  7. Remove the vanilla bean pod and discard.
  8. Pour the hot jam carefully into sterilized glass jars, leaving about 1/4 inch of headspace. Wipe rims clean and seal with lids.
  9. Let the jars cool to room temperature before refrigerating. The jam will thicken slightly as it cools.

Notes

Use ripe but firm figs for best texture. Stir often during simmering to prevent burning. Skim off foam for clearer jam. Use the cold plate test to check doneness if no thermometer is available. Sanitize jars properly to extend shelf life. Let jam cool slightly before jarring to avoid condensation.

Nutrition

Keywords: fig jam, homemade jam, fresh fig jam, vanilla bean jam, lemon zest jam, easy jam recipe, fruit preserves

Find it online: https://realityeats.com/fresh-fig-jam-recipe-with-vanilla-bean-and-lemon-zest-easy-homemade-method/