Ingredients:

  • 2 lbs fresh figs, stemmed and quartered
  • 1.5 cups granulated sugar
  • 0.25 cup fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1 vanilla bean, split and scraped
  • 0.25 tsp fine sea salt

Instructions:

  1. Combine the quartered figs, granulated sugar, lemon juice, and lemon zest in a heavy-bottomed pot.
  2. Stir well and let the mixture sit for 20–30 minutes to allow the figs to release their natural juices.
  3. Use a potato masher to lightly crush about half of the figs, leaving the rest intact for texture.
  4. Place the pot over medium heat and stir constantly until the sugar has completely dissolved.
  5. Increase the heat to a medium-high boil, then immediately reduce to a steady simmer.
  6. Cook for 30–40 minutes, stirring frequently, until the bubbles become large and slow-popping and the color is a deep glossy mahogany.
  7. Stir in the vanilla bean seeds and salt during the last 5 minutes of cooking.
  8. Perform the freezer test: Drop a spoonful of hot jam onto a chilled plate; if the surface wrinkles when pushed with a finger, the jam has set.