Ingredients:

  • 2 lbs fresh figs, stems removed and quartered
  • 3/4 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Place the quartered figs and sugar in a wide-bottomed pot. Stir well and let them sit for 10 minutes to allow the figs to release their natural juices.
  2. Place the pot over medium heat. Once the sugar has dissolved and the mixture begins to bubble, stir in the lemon juice, vanilla, and salt.
  3. Lower the heat to medium-low. Simmer, stirring occasionally to prevent scorching, until the figs break down and the liquid thickens into a glossy, deep purple syrup.
  4. After 25–30 minutes, perform the Freezer Test: drop a small spoonful of hot jam onto a chilled plate. Let it sit for 30 seconds; if the surface wrinkles when pushed with a finger, the jam is done.
  5. Remove from heat and transfer to sterilized glass jars.