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A bowl of spicy Indian brinjal pickle (eggplant achar) in oil with visible mustard seeds and red chili flakes.

Fig Jam with Vanilla and Citrus: A Delightful Twist on a Classic Preserve

A rich and luscious fig jam elevated with fragrant vanilla and bright citrus notes—simple to make and irresistibly gourmet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Course: Condiment
Cuisine: Homemade Preserves
Calories: 47.6
Ingredients Method Notes

Ingredients
  

  • 1 whole vanilla bean — split and scraped
  • 2 pounds fresh figs Brown Turkey or Mission, trimmed and quartered
  • 2 cups granulated sugar
  • Zest and juice of 2 lemons about 1-2 tablespoons zest and 6 tablespoons juice

Method
 

  1. Split the vanilla bean lengthwise and scrape out the seeds. Place both seeds and pod in a heavy-bottomed saucepan.
  2. Add quartered figs, sugar, lemon zest, and lemon juice. Stir gently to combine.
  3. Let the mixture macerate at room temperature for 30 minutes to dissolve the sugar and draw out fig juices.
  4. Place the pot over medium-high heat and bring to a boil. Reduce to medium and simmer for 15 to 20 minutes, stirring frequently.
  5. Check for doneness with a candy thermometer (220°F) or do the freezer test for proper set.
  6. Remove from heat and discard the vanilla pod. Let cool slightly, then transfer to clean jars.
  7. Refrigerate for up to 3 weeks or freeze for up to one year, leaving space for expansion.

Notes

For a deeper flavor, try using coconut sugar or honey. You can also use lime instead of lemon for a citrus twist. Stir often while cooking to avoid burning and ensure even thickening.