Green Fig Jam

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 lemon
1 vanilla bean

1.  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.
2. 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.
3. 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.
4. 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.
5. Check the set. If ready, put into jars and seal. Use the vanilla pod to decorate the jars of jam.

 

Tagged figs, jam