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Small-Batch Fresh Fig Jam Recipe with Vanilla Bean and Lemon Zest

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A quick and easy small-batch fig jam that balances natural sweetness with floral vanilla and bright lemon zest, perfect for breakfast or gifting.

Ingredients

Scale
  • 1 pound (450 g) fresh figs, ripe but firm
  • ½ cup (100 g) granulated sugar
  • 1 whole vanilla bean, split and scraped
  • Zest of 1 medium lemon
  • 1 tablespoon (15 ml) freshly squeezed lemon juice
  • ¼ cup (60 ml) water

Instructions

  1. Rinse 1 pound (450 g) of fresh figs gently under cold water, then pat dry. Cut off the stems and quarter the figs to help them break down evenly. (About 10 minutes)
  2. Using a sharp knife, slice the vanilla bean lengthwise and scrape out the tiny black seeds with the back of the knife. Set both seeds and pod aside. (5 minutes)
  3. Add the quartered figs, ½ cup (100 g) granulated sugar, scraped vanilla seeds and pod, 1 tablespoon (15 ml) lemon juice, ¼ cup (60 ml) water, and lemon zest from one lemon into a heavy-bottomed saucepan. Stir gently to mix. (2 minutes)
  4. Place the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. As the figs soften, they’ll start releasing their juices and the sugar will dissolve. (5-8 minutes)
  5. Lower the heat slightly and let the jam simmer uncovered, stirring frequently. The mixture will thicken, reduce, and develop a rich color. This usually takes 25-30 minutes. Keep an eye on it to avoid burning. (25-30 minutes)
  6. To check if the jam is set, place a small spoonful on a chilled plate and tilt it after a minute. If it wrinkles and holds shape, it’s ready; if not, cook a few minutes longer. (1-2 minutes)
  7. Take out the vanilla pod and discard. Let the jam cool at room temperature for 15-20 minutes before transferring to sterilized jars. (20 minutes)
  8. Seal jars tightly and refrigerate. The jam keeps well for up to two weeks refrigerated.

Notes

Stir gently during cooking to keep some fig chunks intact for texture. If the jam starts sticking, lower the heat or add a splash of water. Use the chilled plate test to check jam set. Vanilla bean paste can substitute the bean. For longer storage, freeze in small portions up to three months.

Nutrition

Keywords: fig jam, fresh fig jam, vanilla bean jam, lemon zest jam, homemade jam, small batch jam, easy jam recipe, fruit preserve

Find it online: https://noshbelle.com/small-batch-fresh-fig-jam-recipe-with-vanilla-bean-and-lemon-zest-easy-and-flavorful/