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Homemade Small-Batch Fig Jam with Vanilla Bean

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This homemade small-batch fig jam with vanilla bean is the result of obsession—a perfect balance of sweet figs and warm, floral vanilla. It’s quick, easy, and makes an unforgettable gift or a luxurious addition to cheese boards and toast.

Ingredients

Scale
  • 2 pounds fresh figs (about 900 grams), ripe but firm (Black Mission, Brown Turkey, or Kadota)
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 whole vanilla bean (Madagascar or Tahitian recommended)
  • 2 tablespoons water (30 ml)

Instructions

  1. Prepare the figs: Rinse figs gently under cool water, pat dry, trim off tough stem ends, and cut each fig into quarters (or sixths if large).
  2. Prepare the vanilla bean: Lay the vanilla bean flat, split it lengthwise with a small sharp knife, and scrape out the tiny black seeds. Reserve both seeds and pod.
  3. Combine ingredients: In a heavy-bottomed pot or Dutch oven, add the quartered figs, sugar, lemon juice, vanilla bean seeds, scraped vanilla pod, and water. Stir gently until figs are evenly coated with sugar.
  4. Maceration: Let the mixture sit at room temperature for 15-20 minutes to allow the sugar to draw out natural juices from the figs.
  5. Begin cooking: Place the pot over medium heat and stir occasionally until it comes to a gentle boil. Reduce heat to medium-low and maintain a steady simmer. Stir every 3-4 minutes to prevent sticking.
  6. Monitor consistency: After about 15 minutes of simmering, start checking consistency. The jam is ready when it coats the back of a spoon and holds its shape when you run your finger through it, or when it reaches 220°F (104°C) on a candy thermometer.
  7. Remove the vanilla pod: Use tongs or a fork to fish out the vanilla bean pod. Rinse and dry it for reuse.
  8. Cool and jar: Remove the pot from heat and let the jam cool for 5-10 minutes. Ladle into sterilized glass jars, leaving about 1/4 inch of headspace. Wipe rims clean, screw on lids, and let cool completely at room temperature.

Notes

Do not walk away from the pot—jam can scorch quickly. Use the plate test for doneness: place a small plate in the freezer, drop a spoonful of jam on it, wait 30 seconds, and push with your finger; if it wrinkles, it’s done. Skim foam that rises during cooking for a clearer jam. Let jam rest 5-10 minutes before jarring to prevent condensation. If jam is too thick, stir in warm water 1 tablespoon at a time; if too thin, return to heat and cook 5 more minutes. This jam tastes better after a day or two as flavors meld.

Nutrition

Keywords: fig jam, vanilla bean jam, small-batch jam, homemade jam, fig preserve, vanilla fig jam, easy jam recipe, gift jam

Find it online: https://sagestirs.com/homemade-small-batch-fig-jam-with-vanilla-bean/