Green Fig Jam
Fantastic on bread but also great with hard sheep’s milk cheeses, fig jam is an easy introduction to jam making. This recipe uses 6 pounds of figs only because that is the amount I had on hand. Scale as needed. Check out this post for more details about the jam making process.
Ingredients6# ripe green figs
Juice and zest of 3 lemons
5# organic sugar
1 vanilla bean
- Stem the figs, then slice. In a large pot, mix the figs, the lemon juice and zest, the vanilla bean split lengthwise and the sugar. Stir well, then bring to a boil. Turn into a bowl, cover with a sheet of parchment paper and let sit in the refrigerator overnight.
- The next day, return the figs to the large pot and bring to a boil. Skim well then continue to cook for 5 minutes, continuing to skim until all the foam is gone. Check the set. If the jam is not as thick as you would like, continue to simmer for another 5 minutes. Check the set again.
- Remove the vanilla bean and discard. Ladle the jam into sterilized jars leaving almost no head space. Close the jars tightly with 2 piece lids, invert on a towel and let cool overnight.
- Check that the jars are sealed by removing the ring and holding the jar up by the lid. Sealed jars can be kept in a cool, dark place for up to a year.