This fig jam is super versatile and incredibly easy to make. I like figs, but I actually prefer them cooked in a jam, compote, in a cake or simply baked. I especially liked the sweet flavour of figs with very salty things, like cheese, for example, with haloumi or in this Toastie with Fig and Gruyère.
I’m not too fussed if this does or doesn’t turn into proper jam with a good sticky consistency (this is my approach to all jam making – see my Apricot Jam recipe) – but this should get you pretty close either way!
If you do want to be very serious about your jam and test whether or not it has set, test a small amount on a very cold saucer: put the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good jammy stage has been reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger. Or like me, you can just decide when the fig jam has reached a consistency you like.
You’ll probably only need 1 large jar for this or 2 smaller ones. Just use old recycled jars you have lying around, if you you don’t have these to hand – start collecting them as they are so useful for salad dressings, storing nuts and seeds etc. To sterilise the jars so they are ready to be filled: boil them in a big pot (with lids removed) or run them through a hot dishwasher and let them dry on a tea towel.
I like to enjoy this vanilla fig jam on lovely on hot buttery toast, on a cheese board or in a toasted sandwich.
- 2 cups figs
- 1 cup honey
- 1/2 tbsp lemon juice
- 1 vanilla bean
Add figs, honey, and lemon juice to medium size saucepan. Split the vanilla bean down the middle and scrape out the seeds. Add the pod and the seeds to the saucepan. Bring to a boil over medium-low heat, stirring constantly.
Simmer until thick, over low heat for about 1 hour, stirring occasionally. Use kitchen scissors to chop the figs up as they cook, not too small, just so you don’t end up with huge pieces.
Pour the hot jam into steralised jars, leaving ¼ inch space, fasten the lids. Let them cool to room temperature, then refrigerate. Store jam in the refrigerator for up to 2 months.