This fig jam recipe is so easy to prepare. It actually came as a surprise. We have fig trees in our garden and during season time we harvest so many that we do not know what to do with them. My mother actually recommended a fig jam recipe to use up all the leftover figs. Figs are also delicious in salads too and a great companion to parma ham, you can see this fig jam recipe with parma ham. What also makes this fig jam recipe great is that it stores well. You can store it for up to 2 months in a refrigerator. It also makes for a good present during festive times, like Christmas. I hope you enjoy this fig jam recipe. If you do, please rate it and share the recipe with your friends and family using the social links at the bottom of the page. Thanks for trying my fig jam recipe, enjoy!
1000 g figs (4 cups), stemmed and cut into 1.25 cm pieces
300 g granulated sugar
¼ cup water
¼ cup lemon juice
1 vanilla bean , split and seeded/1 teaspoon vanilla extract
1 cinnamon stick (optional)
Pinch of salt
In a large saucepan, place all ingredients and bring to a boil until the sugar dissolves, stirring occasionally. Reduce the heat to low and cook the figs, uncovered and continue to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky and drops heavily from the spoon.
Remove from heat and discard the 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 sterilised jars, leaving ¼ inch space and close tight with the lid.
Let it cool to room temperature, then refrigerate.
Store the jam in the refrigerator for up to 2 months..