Fresh figs make the best jam! Its perfect to eat on toast or pair it with your favorite cheese on a fancy appetizer spread!
Photography by Alexandra Villefrance
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MAKES ABOUT 1 QUART
2 pounds figs, stemmed and cut into 1⁄2-inch pieces
11⁄2 cups sugar
1⁄4 cup water
1⁄4 cup lemon juice
pinch of salt
1 vanilla bean, split and seeded
- In a medium saucepan, large enough to fit the figs, place all ingredients (add both the vanilla pod and seeds), and bring to a boil until sugar dissolves, stirring occasionally.
- Reduce heat to low and cook figs, uncovered and continue to stir occasionally for 30–60 minutes or until the liquid is thick and sticky and drops heavily from the spoon.
- Remove from heat and discard the vanilla pod. For a chunky jam, gently mush large pieces of figs with a fork or potato masher. For a smoother jam, process in a food processor. (The jam on the picture has been pureed in the food processor.)
- Spoon jam into jars, leaving 1⁄4 inch space and close with lid. Let cool to room temperature, then refrigerate. Store jam in the refrigerator for up to 2 months.
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