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Homemade Fig Jam Recipe Easy Small Batch with Fresh Figs and Vanilla

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A quick and easy small batch fig jam made with fresh figs and vanilla, perfect for last-minute potlucks or elevating everyday breakfasts and snacks.

Ingredients

Scale
  • 1 pound (450 grams) fresh figs, ripe but firm
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
  • 1/4 cup (60 ml) water
  • Optional: pinch of cinnamon or a few sprigs of fresh thyme

Instructions

  1. Rinse about 1 pound (450 grams) of fresh figs under cool water. Pat dry gently with a towel. Slice off the stems and chop the figs into quarters.
  2. Using a sharp knife, split the vanilla bean lengthwise and scrape out the tiny seeds. Reserve both the seeds and the pod. If using vanilla extract, hold off until later.
  3. Add the chopped figs, 3/4 cup (150 grams) granulated sugar, 1/4 cup (60 ml) water, fresh lemon juice (2 tablespoons/30 ml), vanilla seeds and pod to a medium heavy-bottomed saucepan. Stir gently to mix.
  4. Place the pan over medium heat and bring to a gentle boil, stirring frequently to prevent sticking or burning. Once boiling, reduce heat to low and simmer uncovered, stirring occasionally, for about 30-40 minutes until thickened.
  5. After about 30 minutes, test the jam by placing a small spoonful on a chilled plate and tilting it slightly. If it holds its shape and doesn’t run, it’s ready. If not, simmer a few more minutes.
  6. Remove and discard the vanilla pod. If using vanilla extract, stir it in now and remove from heat.
  7. Carefully ladle the hot jam into sterilized small jars, leaving a little headspace. Let cool to room temperature uncovered, then seal and refrigerate. The jam will thicken further as it cools.

Notes

Stir often in the last 10 minutes to avoid burning. Use the chilled plate test to check jam setting. Vanilla bean adds richer flavor than extract. Lemon juice balances sweetness and helps jam set. For a smoother texture, mash figs slightly during cooking. Jam thickens more as it cools. Store refrigerated up to 3 weeks or freeze up to 3 months.

Nutrition

Keywords: fig jam, homemade jam, fresh figs, vanilla jam, small batch jam, easy jam recipe, fruit preserves

Find it online: https://twirltaste.com/homemade-fig-jam-recipe-easy-small-batch-with-fresh-figs-and-vanilla/