Easy Fig Jam with Vanilla and Citrus

Method5 steps

1. 1

   Step 1: Gently wash the figs (2 lb), trim off the stems and quarter them. Wash the lemons (2); peel off the zest without white pith, finely chop it, and squeeze the juice. Split the vanilla bean (1) and scrape out its seeds. Put the figs, sugar (2 cups), lemon zest and juice, vanilla seeds and pod in a heavy-bottomed non-reactive saucepan or Dutch oven. Toss gently and leave for 30 minutes to dissolve the sugar. Have clean storage containers ready; if using the chilled-plate test, put a couple of small plates or spoons in the freezer.

   Check macerated figs · 30 minUses 1 whole vanilla bean, split, seeds scraped · 2 lb fresh figs, trimmed and quartered · 2 cups granulated sugar · 2 lemons, finely chopped zest and juice, about 1–2 tbsp zest and 6 tbsp juice · Water, as needed to wash fruit and clean storage containers; discarded

   
2. 2

   Step 2: Set the pot over medium-high heat and bring the fruit mixture to a boil, stirring to prevent sticking. Reduce the heat once it boils.

   Uses All the figs, sugar, lemon and vanilla seeds/pod macerated in step 1

3. 3

   Step 3: Reduce the heat to medium and maintain a lively simmer for 15–20 minutes, checking from 15 minutes and stirring often to prevent sticking. Watch for hot spatters. Continue until the jam is darker, thick and glossy, reaches 220°F on a candy thermometer, and a spatula can leave a path across the pan base. Without a thermometer, take the pan off the heat, put a small sample on a pre-chilled plate or spoon and freeze it for 2–4 minutes. It should wrinkle slightly when nudged and move slowly when tilted; if runny, return the pan to the heat for another 2–3 minutes and test again.

   Check jam thickness · 15 minUses All the boiling fruit mixture from step 2

   
4. 4

   Step 4: Remove the pan from the heat and discard the vanilla pod. Let the jam cool until just warm before transferring it to clean glass jars or another suitable container. If using plastic, let it cool completely before transferring. Cover and refrigerate; this is a refrigerator jam, not a shelf-stable canned preserve.

   Uses The cooked jam and pod from step 3, after completing either doneness test

5. 5

   Step 5: Keep the jam refrigerated for up to 3 weeks, or freeze it for up to a year in suitable freezer containers with 1½ inches of headspace. Thaw frozen jam in the refrigerator and use within 3 weeks. Discard the whole contents if mould appears. The batch makes about 3 cups, or 48 tablespoons; use as desired on separately prepared foods.

   Uses All the cooled jam packed in step 4