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Fig and Vanilla Jam
Source: Preserve It!, 2010, Doring Kindersley - a great source for new recipes for everything from canning to brewing your own beer. (Entered by Janice Matthews)
This is a rich, densely fruity jam that is delicious with either sweet or savory food — try it with cold ham or cheese, or just enjoy it on your morning toast!
Serves: About 3 medium jars full of jam
1 1/2 lb. ripe figs, trimmed and cut into quarters
1 whole lemon, washed
1 small cooking apple, peeled, cored, and chopped
1 vanilla bean, sliced lengthwise
3 1/2 cups granulated sugar
Step by Step Instructions
- Put the figs in a large heavy-bottomed saucepan with the lemon's juice and zest (grated green part of the lemon peel). Add chopped apple and vanilla pod. Cook over low heat for about 20 minutes, stirring occasionally, until the figs have softened and broken down.
- Add the sugar and cook over low heat, stirring continuously, until the sugar has all dissolved. Then bring to a boil and cook at a rolling boil, stirring occasionally, for about 15-20 minutes or until it reaches the setting point. You'll know it's about ready when the bubbles "plop" rather than froth. (This is about 220 degrees if you are using a thermometer.) To test without a thermometer, drop 1 tsp of jam on a chilled saucer, let it cool, then push it from one side with your finger. If your finger leaves a trail on the plate and the jam wrinkles slightly, it is set. (Always remove the pan from the heat when testing for a set, so it doesn't continue to cook beyond the set point.)
- Carefully remove the vanilla bean, then ladle the jam into jars. Store in the refrigerator or process in a boiling water bath by approved procedures.
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