Vanilla and figs come together beautifully in this tasty jam. Place a dollop on top of our Lemon Fig Olive Oil Cakes, pancakes or French toast. Enjoy with a brie cheese plate. Or, spoon into a decorative mason jar with a nice ribbon and share with a friend!
You can easily double this recipe, if desired.
Prep Time: 1 hour / Cook Time: 1 hour / Makes: ½ pint
1 lb. figs, stems removed, washed, and quartered 2 T. fresh lemon juice ½ c. honey, preferably local 1 t. pure vanilla bean extract
1. In a large bowl, combine the prepped figs with the lemon juice and allow the figs sit at room temperature for about 45 minutes.
2. Transfer the figs, along with the juice, to a large pot set over medium heat. Add the honey and vanilla extract and stir to combine.
3. Cook, stirring occasionally, until the figs break down into a thick and slightly granular jam, around 50-55 minutes. Remove from heat and cool slightly.
4. Serve immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.
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