A rich and fragrant fig jam scented with vanilla bean and balsamic, perfect with fresh scones and a pot of earl grey tea.
My summer fling with figs continues unabated. It’s a daily contest between me and the birds, but so far I’m winning. This year my fig tree has had a phenomenal crop and lately I’ve been enjoying them almost every day. After a few days of rain last week a whole lot suddenly ripened at once, quite literally bursting at their seams with luscious juiciness.
The number of figs I lose to the birds is one thing, but willingly letting these precious beauties go to waste is quite another. So I got out a big saucepan and got on with making jam.
I’ve never tried fig jam before so I didn’t realise what a treat I was in for. Much as fresh figs are fragrant and fresh, almost floral tasting (and nothing like dried figs), so it is when they are made into jam. I added a vanilla bean and a touch of balsamic vinegar, which only served to heighten the floral flavours going on here.
The final result here is just glorious, with large chunks of silken fig surrounded by a lighter, seedy jam flecked with vanilla. I’m a little bit in love.
Jam is really easy to make. Canning and preserving may be relics of the past for many people, but they don’t need to be. It took five minutes to chop figs and measure the other ingredients into a saucepan. Around 45 minutes of simmering while I pottered in the kitchen making dinner, and it was done. Really, anyone can do it and you should!
This jam would be great on seedy toast for breakfast, utterly perfect with fresh scones and a pot of earl grey tea, and I have an inkling that it would also be out of this world warmed and drizzled over good quality vanilla ice cream.
Fig, balsamic and vanilla jam
Ingredients
- 1 kg fresh figs, (2.2lb)
- 500 g white sugar, (1.1lb)
- 1/4 cup lemon juice
- 2 tbsp balsamic vinegar
- 1 vanilla bean, or 1 tsp vanilla paste or natural vanilla extract
Instructions
- Wash figs and trim stems before roughly chopping and adding to a large saucepan. I quartered my figs as I wanted there to be large chunks of fruit in the finished jam. If you prefer a smoother texture then chop your figs smaller.
- Add sugar, lemon juice and balsamic vinegar to the saucepan.
- Split and scrape seeds from the vanilla bean, then add the seeds and the whole bean into the saucepan too.
- Stir over a low heat to dissolve the sugar, bring to a boil, then turn down to a moderate heat and cook for about 45 minutes (stirring occasionally).
- When the jam is done the fruit will be soft and the liquid thick. If you (like me) are not a pro at making jam, you can test its readiness by dropping a small spoonful onto a chilled plate to check whether it sets. If not, turn up the heat and cook for another five minutes before trying again. Do keep an eye on it towards the end of the cooking time as it can burn easily at this stage.
- Remove and discard the vanilla bean. If you prefer a smooth jam, use a stick blender (immersion blender) to puree the mixture. Be careful, it's hot!
- Once done, pour jam into sterilised jars and refrigerate. Jam will keep this way for at least a few months in the fridge. I sterilised my jars by boiling them for 10 minutes. You can also sterilise them in a hot oven or use jars fresh from the dishwasher.
- If you know how, then follow a canning process to sterilise and seal your jars for longer storage.
- Makes approximately 2.5 cups, or one large jar full (I used an old gherkin jar and it was the perfect size).
Anna
28 March 2016 at 5:48 pmYum – I might have to plant a fig tree so I have an excuse to make this
morgenck
5 August 2016 at 2:40 pmI just made this and it is so good! Thank you for the recipe!!
Amber
5 August 2016 at 2:45 pmIt’s delicious isn’t it! I’m glad you enjoyed it.
itxtots
23 August 2016 at 7:13 amLove the recipe – so simple and so delicious. The jam is great on biscuits in the morning 🙂
Amber
23 August 2016 at 9:07 amThanks I’m so glad you enjoyed it 🙂
kay
22 June 2017 at 1:37 amWould frozen figs work? It’s very difficult to find fresh green figs in my area.
Amber
22 June 2017 at 10:02 amI haven’t tried it, but yes I definitely think it would work. People often use other frozen fruits to make jam, so figs should be no different. Enjoy 🙂
Mary
7 August 2017 at 2:11 pmWhat variety of fig are you using! These figs look exactly like the ones that Grows in my back yard. They are not brown turkey figs…?? Will try this lovely jam recipe
Amber
8 August 2017 at 8:47 pmI wish I knew! The previous owners of my house planted the tree, so I’m really not sure 🙂
Mary Henderson
11 October 2017 at 10:57 amI have a fig tree and regularly use figs that I have frozen to make jam. Figs tend to ripen a few each day and so to save up enough for jam I freeze them (just add a few a day to the bag in the freezer). I let them thaw (sometimes not even all of the way) and make jam as usual according to the recipe. Works beautifully.
Amber
11 October 2017 at 1:59 pmThat’s a great idea, I have the same problem with the figs only ripening a few each day 🙂
Marissa
16 July 2018 at 9:03 amI have a fig tree that went nuts this year from good rain and crazy heat. I made this jam with most of my harvest and it’s a big hit! Thanks for be recipe!
Amber
17 July 2018 at 4:37 pmOh fantastic! I’m so pleased you like it. I have one jar left from this year’s harvest and I’m savouring every last bit 🙂
Toni Siegel
13 August 2018 at 3:18 amWhen the vanilla paste hit the simmering green figs, a heavenly scent blasted me in the face. The balsamic countered the super-sweetness and I added a touch of cardamom to balance the deep, low fragrance of the sweet, warm vanilla. That high floral note gave it just the right exotic zing.
Amber
13 August 2018 at 6:39 pmOh I love your words, I can just imagine the moment. I’m glad you enjoyed this recipe 🙂