Print

Flavorful Homemade Fig Jam Recipe with Vanilla Bean and Lemon Zest

homemade fig jam - featured image
Print Recipe

A simple and delicious fig jam recipe featuring fresh figs, vanilla bean, and lemon zest, perfect for spreading on toast or gifting. This jam balances sweetness with bright citrus notes and a creamy vanilla depth.

Ingredients

Scale
  • 2 pounds (900 grams) fresh figs, ripe but firm
  • 1 cup (200 grams) granulated sugar
  • 1 whole vanilla bean, split and seeds scraped
  • Zest of 1 medium lemon
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1/4 cup (60 ml) water
  • Optional: 1 tablespoon pectin for firmer set

Instructions

  1. Rinse the figs gently and pat dry. Cut off the stems and roughly chop the figs into quarters.
  2. Using a sharp paring knife, split the vanilla bean lengthwise and scrape out the tiny seeds. Set both seeds and pod aside.
  3. In a heavy-bottomed saucepan, add the chopped figs, sugar, water, lemon zest, lemon juice, vanilla seeds, and the vanilla pod. Stir gently to mix everything.
  4. Place the pot over medium heat and bring to a gentle boil, stirring frequently to prevent sticking.
  5. Lower the heat to maintain a steady simmer and cook uncovered for 30-40 minutes, stirring every few minutes and breaking up the figs slightly as they soften.
  6. If using pectin, add it according to package instructions around the 20-minute mark for a firmer set.
  7. Test the jam by placing a small spoonful on a chilled plate; if it wrinkles and doesn’t run immediately, it’s done.
  8. Remove and discard the vanilla pod. Give the jam a final stir.
  9. While still hot, ladle the fig jam into sterilized glass jars, leaving about 1/4 inch headspace. Wipe rims clean, seal tightly, and let cool to room temperature.
  10. Let the jam rest at room temperature for 24 hours before refrigerating to allow flavors to deepen.

Notes

Use ripe but firm figs to avoid watery jam. Stir frequently and keep heat moderate to prevent burning. Test jam set with chilled plate method. Remove vanilla pod before jarring. Pectin is optional for firmer jam. Jam flavors deepen after resting overnight. Store refrigerated up to 3 weeks after opening or freeze for longer storage.

Nutrition

Keywords: fig jam, homemade jam, vanilla bean, lemon zest, easy jam recipe, fruit spread, vegan jam, gluten-free jam

Find it online: https://avabake.com/flavorful-homemade-fig-jam-recipe-with-vanilla-bean-and-lemon-zest-easy-steps/