📝 About This Recipe
This luxurious jam captures the essence of peak-season figs, transformed into a deep, ruby-hued spread that balances honeyed sweetness with a sophisticated balsamic tang. Unlike store-bought versions, this recipe preserves the beautiful texture of the fruit and infuses it with real vanilla bean for an aromatic finish. It is the ultimate accompaniment for a curated cheese board or a simple morning toast, offering a taste of Mediterranean sunshine in every jar.
🥗 Ingredients
The Fruit Base
- 2 pounds Fresh Figs (Mission or Brown Turkey variety, stems removed and quartered)
- 1 1/2 cups Granulated Sugar (adjust slightly based on fruit ripeness)
- 1/2 cup Light Brown Sugar (packed, for a deep molasses undertone)
Aromatics & Acids
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest (finely grated)
- 2 tablespoons Balsamic Vinegar (high quality, aged)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1/4 teaspoon Sea Salt (fine grain)
- 2 tablespoons Honey (wildflower or orange blossom)
- 1/2 cup Water
👨🍳 Instructions
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1
Prepare your figs by washing them gently and patting dry. Trim off the tough stem ends and cut each fig into quarters; if they are particularly large, cut them into eighths.
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2
In a large, heavy-bottomed pot or a Dutch oven, combine the quartered figs, granulated sugar, and brown sugar. Toss well to coat the fruit and let it sit for about 15 minutes to macerate and release juices.
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3
Add the 1/2 cup of water, lemon juice, lemon zest, and honey to the pot. Stir gently with a wooden spoon to incorporate.
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4
Using a paring knife, split the vanilla bean down the center. Scrape the tiny black seeds into the pot and then toss the empty pod in as well for maximum flavor infusion.
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5
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to ensure the sugar dissolves completely and doesn't scorch.
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6
Once boiling, reduce the heat to medium-low. Simmer the mixture, stirring occasionally. You will notice the figs beginning to break down and the liquid thickening.
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7
After about 30 minutes of simmering, stir in the balsamic vinegar and the sea salt. The vinegar will deepen the color to a rich mahogany.
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8
Continue to cook for another 15-20 minutes. Use your spoon to mash some of the larger fig pieces against the side of the pot if you prefer a smoother jam, or leave them whole for a chunky texture.
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9
Test the set of the jam: Place a small spoonful on a chilled plate and wait 30 seconds. If it wrinkles when pushed with your finger, it is ready. If it's still runny, cook for 5 more minutes.
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10
Remove the pot from the heat and carefully fish out the vanilla bean pod and discard it.
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11
Let the jam cool in the pot for 10 minutes before transferring to sterilized glass jars. Leave about 1/2 inch of headspace at the top.
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12
Wipe the rims of the jars clean, seal with lids, and allow to cool completely to room temperature before refrigerating. The jam will continue to thicken as it chills.
💡 Chef's Tips
Use the ripest figs you can find; they should feel soft like a balloon filled with water. If you prefer a perfectly smooth spread, use an immersion blender directly in the pot for 30 seconds before the final simmer. Don't skip the salt—it balances the intense sweetness of the sugars and the earthiness of the figs. If the jam becomes too thick, stir in a tablespoon of hot water at a time until the desired consistency is reached. Always use a heavy-bottomed pot to prevent the sugars from caramelizing too quickly and burning on the bottom.
🍽️ Serving Suggestions
Pair with a sharp Manchego or a creamy Goat cheese on a charcuterie board. Spread generously over warm, buttered sourdough toast or flaky croissants. Use as a sophisticated filling for thumbprint cookies or layered into a vanilla sponge cake. Whisk a spoonful into a red wine reduction to create a glaze for roasted pork or duck. Serve alongside Greek yogurt and toasted walnuts for a decadent breakfast bowl.