1vanilla bean, or 1 teaspoon 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).
Notes
Nutrition information estimated, per tablespoon serving.