Ingredients
Method
In a large, non-reactive pot, combine the chopped figs, sugar, and lemon juice. Let this mixture sit for about 30 minutes to allow the figs to release their juices.
Place the pot over medium heat and stir until the sugar is fully dissolved.
Increase the heat to medium-high and bring the mixture to a boil, stirring frequently to prevent sticking.
Once boiling, reduce the heat to medium and let it simmer, stirring often, for about 30-40 minutes or until the jam thickens to your desired consistency.
Stir in the vanilla extract, ground cinnamon, and nutmeg, cooking for an additional 5 minutes.
To test the consistency, place a spoonful of the jam on a chilled plate and run your finger through it; if it holds its shape, it’s ready to be jarred.
Pour the hot fig jam into sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
Seal the jars tightly and allow them to cool to room temperature before storing them in the refrigerator.
Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: About 6 half-pint jars
- Presentation Tips: Serve the fig jam in a small glass jar with a rustic twine bow tied around the top. It pairs beautifully with toasted bread or cheese platters.