This fig jam is the most scrumptious jam I have ever made. The intense fig flavour is enhanced by subtle hints of honey and vanilla. It is a stunning jam destined for a beautiful piece of buttered toast. I also adore the texture of fig jam. I love the little seeds that gently pop in your mouth and the smooth and chunky aspect of the bits and bobs of fig. I cut the figs into quarters for this jam so I still end up with some big squishy pieces of fig at the end.
This jam is also a winner to cook other things with. Beautiful jammy tartlets, a filling for homemade crepes, a topping on a cheesecake or to stuff French toast with! As you have probably gathered figs are one of my favourite foodie indulgences. And when they’re in season and don’t break the bank I tend to go a bit wild. So I might have enough fig jam to feed a small army in my fridge. (That small army tends to be made up of soldiers that live in my husbands belly and march into the kitchen around midnight.)
Fig jam with vanilla & honey
- 1kg figs
- 300g sugar
- 100g unprocessed honey
- 1 lemon, zested & juiced
- 1 vanilla pod, scraped or 1 tsp ground vanilla powder
Wash the figs and trim their tops off. Cut into quarters and place in a large bowl.
Add the sugar, honey, lemon zest, lemon juice and vanilla to the bowl. If using a vanilla pod add the scraped seeds as well as the pod to the bowl. Stir everything well and leave to sit for one hour.
Scrape the ingredients into a pot and bring everything to the boil. Turn the heat down and simmer for 45 minutes.
Pour jam into jars and pop in the fridge. The jam will keep for a few weeks if not canned properly. If you’d like to preserve the jam properly follow these easy steps.