Ingredients
- 2 pounds fresh figs quartered (stems removed)
- 1 cup granulated sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract optional
- 3 tablespoons water
- 1 pinch kosher salt
Instructions
- Place the cut figs in a medium saucepan. Add the granulated sugar, lemon juice, and vanilla extract. Let sit for about 10 minutes so the figs release their juices.
- Set the saucepan on medium heat. Stir frequently until the sugar dissolves, then add the water. Bring to a gentle simmer and cook for 20-30 minutes, stirring occasionally until the jam thickens and the figs become soft.
- Stir in a pinch of salt. Remove the pan from heat. Spoon the warm jam into sterilized jars. Let cool to room temperature before sealing and refrigerating.
