Description
Chunky fig pieces glisten in a golden syrup that crackles with bright citrus notes and warm vanilla undertones. Simmered to a perfect set, this jam bursts with fruity texture and sweet-tart flavor in every spoonful.
Ingredients
- 1 kg fresh ripe figs stemmed and quartered
- 500 g granulated sugar
- 50 ml water
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine figs and sugar and let stand for 30 minutes to macerate.
- Transfer the fig mixture and water to a heavy-bottomed saucepan over medium heat.
- Stir gently until the sugar dissolves, then bring the mixture to a gentle boil.
- Reduce heat to medium-low, add lemon juice and vanilla extract, and simmer uncovered.
- Skim off any foam and stir occasionally until the jam reaches a thick, chunky consistency, about 25 to 30 minutes.
- Test the set by placing a small spoonful on a chilled plate; if it wrinkles when pushed, it is ready.
- Remove from heat and let the jam sit for 5 minutes to cool slightly.
- Carefully ladle the jam into sterilized jars, seal tightly, and let cool to room temperature.
Notes
- Jam continues to thicken as it cools; cook longer for a firmer set.
- Add a teaspoon of powdered pectin if you prefer a more gelled jam.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- Store unopened jars in a cool, dark place; refrigerate after opening.