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.



6# ripe green figs
Juice and zest of 3 lemons
5# organic sugar
1 vanilla bean


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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