Before fresh figs are out of season, I want you to have this incredibly easy and delicious recipe! If you have ever made cranberry sauce from scratch for Thanksgiving, you will find that making this fig jam is much the same … you will bring the fruit to a simmer, add a sweetener (in this case I use maple syrup) and add citrus, and, voilà, the fruit will practically transform into a vibrant and sweet jam by itself!
- about 30 fresh figs, cut into quarters and stems removed
- the juice of one lemon
- the zest from one lemon
- 2 teaspoons vanilla extract
- 1/4 cup grade B maple syrup
- In a large saucepan or stock pot (stainless steal or enamel works best), combine the figs, the lemon juice, the lemon zest, the vanilla and the maple syrup. Bring to a simmer over medium-low heat and stir continually.
- Continue to stir occasionally, for 30-40 minutes or until the liquid is thick and sticky. I like a chunky jam, so I use a potato masher to smash the figs as they simmer. For a smoother jam, you can put the fig mixture into a food processor.
- Spoon jam into glass jars, leaving about 1/4 inch space and close with a lid.
- Let the jar(s) cool to room temperature, then refrigerate.
- Refrigerator for up to one month.
- Makes about 16 ounces of jam.