The deep, sweet earthy tones of figs highlighted with fresh lemon are found swirling in this gorgeous jam. It’s simple to make and oh, so wonderful to taste!
I always keep dried fruits on hand, they’re perfect for baking, snacking, or finishing out a beautiful charcuterie board served alongside an array of meats and cheeses. But what does one do with an abundance of dried fruit? We make jam, and in this case fig jam.
It’s an easy jam to make. Start with dried figs and add fresh lemon to brighten things up then finish with pure vanilla bean paste for an exotic depth.
Quick to make, the sugar melts creating a beautiful lemon-infused syrup. The figs are steeped in this luscious liquid and as they cook they soften a bit and soak up those divine flavors.
Purée and you’ve got a spectacular jam for serving as a condiment or a delightful jam simply perched atop a hot biscuit. It’s an utterly delicious bite and enough to share with a friend.
Fig Jam
12-ounces dried figs, about 22 to 24 figs
Zest from 2 lemons, about 1 to 1-½ teaspoons
Juice from 2 lemons, about 6 to 6-½ tablespoons
2 cups water
2 cups sugar
1 teaspoon pure vanilla bean paste or extract
Remove the stems from the figs and cut them in half.
Combine the figs with the lemon zest and lemon juice in a medium saucepan.
Add the water and sugar then cook the figs over low heat until the sugar has completely dissolved, stirring occasionally, about 10 to 15 minutes. Raise the heat to medium and cook until the liquid has reduced by about half, the color has deepened and the figs have softened slightly, about 20 to 30 minutes.
Let the figs cool for about 10 minutes then stir in the vanilla. Using an immersion blender or food processor purée the figs until smooth. The jam will be loose but will firm up slightly when chilled.
Keep refrigerated or process the jam in a water bath. Makes about 3 cups of jam.
Fig Jam
Equipment
- medium saucepan
- Immersion blender or blender
Ingredients
- 12 ounces dried figs, about 22 to 24 figs
- Zest from 2 lemons, about 1 to 1-½ teaspoons
- Juice from 2 lemons, about 6 to 6-½ tablespoons
- 2 cups water
- 2 cups sugar
- 1 teaspoon pure vanilla bean paste or extract
Instructions
- Remove the stems from the figs and cut them in half.
- Combine the figs with the lemon zest, lemon juice, water, and sugar in a medium saucepan. Cook the figs over low heat until the sugar has completely dissolved, stirring occasionally, about 10 to 15 minutes.
- Raise the heat to medium and cook until the liquid has reduced by about half, the color has deepened and the figs have softened slightly, about 20 to 30 minutes.
- Let the figs cool for about 10 minutes then stir in the vanilla.
- Using an immersion blender or blender purée the figs until smooth. The jam will be loose but will firm up slightly when chilled.
- Keep refrigerated or process the jam in a water bath.
