Vanilla Fig Jam Recipe

Vanilla Fig Jam Recipe

How to Make Vanilla Fig Jam

Vanilla Fig Jam recipe is a rich, spoonable fruit spread made with ripe figs, lemon, maple syrup and vanilla. The figs cook down into a glossy jam with soft pieces of fruit throughout, making it perfect for toast, oatmeal, plant-based yogurt, breakfast boards or simple desserts.

Servings: About 2 cups | Prep Time: 10 minutes | Cook Time: 30 to 35 minutes

Ingredients

• 1 ½ lb. (680 g.) fresh ripe figs, stemmed and quartered

• ⅓ cup (80 ml.) maple syrup

• 2 tbsp. (30 ml.) fresh lemon juice

• 1 tsp. finely grated lemon zest

• 1 vanilla bean, split and scraped, or 2 tsp. vanilla extract

• ¼ tsp. fine sea salt

• 2 tbsp. (30 ml.) water, if needed

Directions

1. Add the figs, maple syrup, lemon juice, lemon zest, vanilla bean seeds and pod, if using, and salt to a medium saucepan.

2. Stir well and let the mixture sit for 10 minutes so the figs begin to release their juices.

3. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring often.

4. Reduce the heat to medium-low and cook for 25 to 30 minutes, stirring frequently and pressing some of the figs against the side of the pan with a spoon.

5. Continue cooking until the figs are soft, glossy and thickened into a loose jam. The mixture should still have visible pieces of fruit, similar to the jam in the photo. If the pan gets dry before the figs break down, add water 1 tbsp. (15 ml.) at a time.

6. Remove the vanilla bean pod, if using. For a smoother jam, mash lightly with a potato masher. For a chunkier jam, leave more of the fig pieces intact.

7. Taste and adjust with a little more lemon juice if the jam needs brightness.

8. Spoon the jam into a clean jar and let it cool to room temperature. Cover and refrigerate until chilled and set.

Make It Yours

• For a warmer spice note, add ¼ tsp. ground cinnamon or a small pinch of cardamom while the jam simmers.

• For a deeper fruit flavor, replace 2 tbsp. (30 ml.) of the maple syrup with orange juice.

• For extra texture, stir in 2 tbsp. (20 g.) finely chopped walnuts after the jam cools.

• For a less sweet jam, start with ¼ cup (60 ml.) maple syrup and add more only if needed. Very ripe figs may not need the full amount.

Kitchen Notes

• Use ripe figs that feel soft but are not spoiled or fermented. The better the figs taste before cooking, the better the jam will be.

• The jam will thicken more as it cools. Stop cooking when it looks glossy and spoonable rather than stiff.

• This is a refrigerator jam, not a shelf-stable canned jam. Store it in an airtight jar in the refrigerator for up to 10 days.

Pairs Well With

Serve this jam with toast, English muffins, oatmeal, coconut yogurt, chia pudding, vegan pancakes, almond butter, baked pears, crackers, plant-based cheese boards or vanilla dairy-free ice cream.