Ingredients:

  • 2 lbs fresh figs, stems removed and quartered
  • 1/2 cup honey
  • 1/4 cup organic cane sugar
  • 3 tbsp fresh lemon juice
  • 1/4 tsp fine sea salt
  • 1 sprig fresh rosemary
  • 1 tsp vanilla extract

Instructions:

  1. Wash the figs thoroughly and pat dry. Remove the woody stems and cut each fig into quarters. If the figs are particularly large, dice them into 1/2 inch pieces to ensure an even breakdown during the simmer.
  2. Combine the quartered figs, honey, organic cane sugar, and lemon juice in a heavy-bottomed stainless steel pot. Heat over medium flame, stirring occasionally, until the sugar dissolves and the figs begin to release their natural juices.
  3. Lower the heat to medium-low and simmer gently. Use a potato masher to lightly crush about half of the figs to release the natural pectin and create a thick texture while leaving some fruit chunks.
  4. Simmer for 30–40 minutes, stirring frequently to prevent the sugars from sticking to the bottom, until the jam coats the back of a spoon (the sheet test).
  5. Remove from heat and stir in the fine sea salt and vanilla extract. Remove the rosemary sprig if used.