- Pull the stems off the figs, then puree them in a food processor until mostly smooth (a few chunks are okay to give it some texture).
- Transfer the fig paste to a medium-sized heavy-bottomed (but not cast iron) pot. Stir in the sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce heat to medium.
- Boil, stirring nearly constantly, until it becomes jam-like in consistency. At this point it’ll look kind of shiny and will fall off a spoon in bigger clumps or sheets, as opposed to small drips. If you are unsure, turn off the heat and place a bit of the jam on a cold plate (stuck in the freezer before you begin), let it sit for a minute or so, then check the consistency to see if it is jam-like. If needed, return to the heat for a few more minutes.
- Once it is finished cooking, remove from the heat and stir in the vanilla extract.
- Carefully transfer the jam to a clean jar. Screw the lid on a bit, but don’t tighten it. Let it cool for an hour or so, then transfer to the fridge (still with a semi-loose lid). After it has cooled completely you can tighten the lid – it just gets stick if you tighten it while hot. Store in the refrigerator.
Do not tighten the lid and store at room temperature. The jam at this stage has not been sterilized and is meant only to be stored in the refrigerator – this is a quick jam, not a true canning recipe.
You could most likely go ahead and can this if you wish, but I have not tried it with this exact recipe, and therefore make no promises. The proportions of ingredients may need to be altered, and the batch is small.
Jam can be refrigerated for a maximum of 10 days, or frozen.
- Category: Jam
- Method: Stovetop
- Cuisine: Canning and Preserving
Keywords: jam, fig