Easy Fig Jam with Vanilla and Citrus
If you love jam but never thought you could make it, think again. This citrus-spiked fig jam is easy to make and delicious in all sorts of ways beyond spreading on toast.
Servings: 48 tablespoons (3 cups)
Ingredients
- 1 whole vanilla bean
- 2 pounds fresh figs (such as Brown Turkey or mission), trimmed and quartered
- 2 cups granulated sugar
- Finely chopped zest and juice of 2 lemons (about 1-2 tablespoons zest and 6 tablespoons juice)
Instructions
- Macerate the figs. Use a small knife to split the vanilla bean in half lengthwise and scrape out its seeds. Add both the seeds and pod to a heavy-bottomed non reactive saucepan or Dutch oven, along with the figs, sugar, citrus zest, and citrus juice. Gently toss everything together with a silicone spatula or wooden spoon. Let the mixture macerate for 30 minutes to dissolve the sugar.
- Reduce into a jam. Set the pot over medium-high heat and bring to a boil. Reduce the heat to medium and cook at a lively simmer for 15 to 20 minutes, until the jam is thick and glossy and has turned a couple of shades darker. Stir often to prevent burning and watch out for spatters—boiling jam is hot! Continue to simmer the mixture until it reaches 220°F on a candy thermometer and you can drag a path through the bottom of the pot with your spatula. (If you don’t have a candy thermometer, see note.)
- Cool. Remove the pot from the heat and discard the vanilla bean. Let the jam cool until it is just warm. Transfer it to clean jars or a clean container. (If you’re using a plastic container, make sure the jam is completely cool before transferring it.)
- Use or store. Store the jam in the refrigerator for 3 weeks, or in the freezer for up to one year. If freezing, leave 1 1/2 inches of headspace to allow for expansion. To use frozen jam, remove the container from the freezer and place it in the refrigerator to thaw. Use within 3 weeks.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- To thaw frozen jam, place the container in the refrigerator to soften and use within 3 weeks. If you notice any mold growing on the surface of the jam, discard it as it has begun to spoil.
- No Candy Thermometer? Use The Freezer Test:
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- Chill a couple of small bowls, plates, or teaspoons in the freezer.
- Remove the thickened preserves from the heat to prevent further cooking. Spoon a little jam onto a chilled plate or spoon and set it in the freezer for 2 to 4 minutes.
- The spread should be thick enough that it wrinkles slightly when you nudge it with your finger, and moves slowly when you tilt it. If it’s runny, return the pot to the heat and cook for another 2 to 3 minutes before testing again.
- Remember, though, that the jam will thicken as it cools. Be careful not to overcook, as overcooked jam can turn rubbery in texture.
Nutrition
Calories: 47.6kcal | Carbohydrates: 12.4g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.4mg | Potassium: 50.2mg | Fiber: 0.7g | Sugar: 11.5g | Vitamin A: 27.8IU | Vitamin C: 2.8mg | Calcium: 7.9mg | Iron: 0.1mg
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