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Flavorful Homemade Fig Jam with Vanilla and Lemon

homemade fig jam - featured image

A quick and easy homemade fig jam recipe infused with warm vanilla and bright lemon zest, perfect for spreading on toast, pairing with cheese, or gifting.

Ingredients

Scale
  • 2 pounds (900g) fresh figs, ripe but firm
  • 1 cup (200g) granulated sugar
  • 1 whole vanilla bean, split and seeds scraped, or 1 teaspoon pure vanilla extract
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup (60ml) water
  • Optional: pinch of ground cinnamon or splash of balsamic vinegar

Instructions

  1. Rinse the figs gently under cool water. Remove the stems and chop the figs into quarters.
  2. In a heavy-bottomed saucepan, combine chopped figs, sugar, water, scraped vanilla bean seeds and pod (or vanilla extract), lemon juice, and lemon zest. Stir to combine.
  3. Place the pot over medium heat and bring to a gentle boil, stirring often.
  4. Reduce heat to low and simmer uncovered, stirring frequently to prevent sticking and burning, for about 40-50 minutes until figs soften and mixture thickens.
  5. Test for doneness by placing a small spoonful on a chilled plate; if it wrinkles when pushed with a finger, the jam is ready.
  6. Remove and discard the vanilla pod.
  7. Ladle hot jam into sterilized glass jars, leaving about 1/4 inch (0.5 cm) headspace. Seal jars immediately.
  8. Let jars cool completely at room temperature before refrigerating. Jam will thicken further as it cools.

Notes

Stir frequently to prevent burning, especially near the end. Use ripe but firm figs for best texture. Test jam set on a chilled plate. Vanilla bean pods add depth and visual appeal; if using extract, add at the end of cooking. Let jam cool at room temperature before refrigerating to allow flavors to meld. Optional spices like cinnamon or balsamic vinegar can add unique twists.

Nutrition

Keywords: fig jam, homemade jam, vanilla fig jam, lemon fig jam, easy jam recipe, fruit preserves, fig recipe, vegan jam, gluten-free jam