This easy fig vanilla jam recipe is made with vanilla beans and brown sugar. It is perfectly sweetened with brown sugar and gives this jam a unique deep flavor.
Figs are such a delightful fruit. They have this lovely sweetness and a unique texture that some people really enjoy, while others might find a bit unusual. The way they combine flavors like dates, strawberries, and plums is part of what makes them so intriguing. The inside of a fig is indeed beautiful with its pinkish-red hue and those tiny seeds that give a slight crunch.
They have a short shelf life; fresh figs can spoil quickly once picked. That’s why making fig jam is such a great idea. It’s a perfect way to preserve their flavor and enjoy them long after the fig season ends.
What’s the difference between a jam and a preserve?
Ever curious what the difference between a jam and a preserve is? Traditional jams are pureed and smooth versus a preserve has larger chunks of fruit within it.
Fig Varieties:
There are over 700 different fig varieties but the most common ones I see are black mission figs, brown turkey figs and celeste. Each variety has a different level of sweetness and skin color.
Why you’ll love this fig vanilla jam recipe
- It’s a great recipe for a quick jam
- The aroma of your house will smell amazing!
- Homemade jam tastes better; you’ll be so proud that you made this easy fig jam recipe!
- A great way to use those over ripen figs
Fig Vanilla Jam Ingredients:
- Fresh figs- there are so many varieties of figs, here I am using celeste
- Vanilla bean paste– You can also use a vanilla bean pod or just pure vanilla extract, but I always keep vanilla bean paste on hand.
- Brown Sugar: You can skip the brown sugar and just use white sugar but I love the depth of flavor the brown sugar gives
- Citrus-I used a blend of orange juice and lemon juice along with the zest.
How to make Fig Vanilla Jam:
Wash the figs thoroughly in a large bowl and trim the stems and cut the figs into quarters.
In a large saucepan, combine the prepped figs and brown sugar. Once the brown sugar dissolves the juice from the figs will release.
Cook over medium low heat, stirring occasionally until the figs start to break down, about 10 minutes.
You can use a potato masher to break the figs into smaller pieces.
Add in your vanilla bean paste, citrus juices and orange and lemon zest and bring the mixture to a boil, then reduce the heat to a simmer.
Continue to cook the mixture, stirring frequently to prevent sticking or burning on the bottom of the large pot.
Simmer until the mixture thickens and reaches the desired consistency, about 30 minutes.
Once you’ve reached the desired consistency bring the fig mixture to a full boil.
Remove and turn off the stove and allow the fig mixture to cool before blending it in a food processor or an immersion blender.
For safety measures try not to blend the hot jam until it cools down.
Prepare for Canning (Optional):
- If you’re preserving the jam, sterilize your jars and lids by boiling them for 10 minutes.
- Carefully ladle the jam into the sterilized jars, leaving about 1/4-inch headspace.
- Place the lids on the jars and screw on the rings to fingertip tightness.
- Create a hot water bath for the canned jars and carefully place them into pot. Allow them to boil on high heat for 10 minutes or until you hearing a popping sound. Carefully take out the hot jars with a jar lifter and allow them to cool. This process usually takes about 12 hours so a 2-day process.
- The next day label and date them and store in a cool dark place, they will be good for 12 to 18 months.
- If you’re not canning, let the jam cool to room temperature and transfer it to a clean container. Store in the refrigerator for up to 3 weeks.
Favorite things to enjoy Fig Vanilla Jam:
- Lather some fig jam on a crusty bread
- Place it on top of ice cream or your morning oatmeal
- Add some to your charcuterie board
- Savory Sandwich with figs, prosciutto, apples, caramelized onions
- Mix fig jam with a balsamic vinaigrette and add it to a salad
How come this recipe doesn’t call for pectin?
There is a natural pectin that is in sugar and citrus fruit that will help thicken the fig vanilla jam with adding pectin.
Substituting sugar:
Adjusting the amount of sugar and using different types of sweeteners like coconut sugar, maple syrup and honey will alter the end results and taste.
Easy Fig Vanilla Jam Recipe
Ingredients
- 1 lb Fresh Figs
- 3/4 cup Brown Sugar
- 2 tsp Citrus zest Lemon and orange
- 2 tbsp Citrus Juice Lemon or orange
- 1 tbsp Vanilla Bean Paste
Instructions
- Wash the figs thoroughly in a large bowl and trim the stems and cut the figs into quarters.
- In a large saucepan, combine the prepped figs and brown sugar. Once the brown sugar dissolves the juice from the figs will release.
- Cook over medium low heat, stirring occasionally until the figs start to break down, about 10 minutes. (You can use a potato masher to break the figs into smaller pieces.)
- Add in your vanilla bean paste, citrus juices and orange and lemon zest and bring the mixture to a boil, then reduce the heat to a simmer.
- Continue to cook the mixture, stirring frequently to prevent sticking or burning on the bottom of the large pot.
- Simmer until the mixture thickens and reaches the desired consistency, about 30 minutes.
- Once you’ve reached the desired consistency bring the fig mixture to a full boil.
- Remove and turn off the stove and allow the fig mixture to cool before blending it in a food processor or an immersion blender. (For safety measures try not to blend the hot jam until it cools down.)
- Store Fig Vanilla Jam in an airtight container and refrigerate for up to 3 weeks.
