Fantastic on bread but also great with hard sheep’s milk cheeses, fig jam is an easy introduction to jam making. This recipe uses 6 pounds of figs only because that is the amount I had on hand. Scale as needed. Check out this post for more details about the jam making process.
GREEN FIG JAM
1 kilo ripe green figs
800g raw sugar
1 vanilla bean
- Zest the lemon with a micro-plane, then juice. Remove the stem from the figs, quarter and put into a glass or stainless bowl. Split the vanilla bean, scrape out the seeds, reserve both seeds and pod.
- Add the sugar, zest, lemon juice, vanilla pod and seeds to the bowl. Stir well. Cover with a sheet of parchment paper and leave in the refrigerator for at least one hour.
- Turn the figs into a heavy bottomed stainless lined pot. Bring to a boil over high heat, stir well, then turn the figs back into the bowl. Cover with parchment paper and leave overnight in the refrigerator.
- Next day, return the figs to a heavy, stainless pot. Bring to a boil, skim well to remove any foam. Continue to cook over high heat, stirring all the time, for about 10 minutes.
- Check the set. If ready, put into jars and seal. Use the vanilla pod to decorate the jars of jam.