Fig and Vanilla Jam
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 169
- Carbohydrates g 41.5
- of which sugars g 41.5
- Protein g 0.6
- Fats g 0.1
- of which saturated fat g 0.02
- Fiber g 1.4
- Sodium mg 2
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 50 min
- Makes: pieces
- Cost: Low
- Note + the time for jar sterilization
PRESENTATION
Fig and vanilla jam—oh man, it's a true Italian treat, really capturing the late summer magic. You know, across Italy, folks can't wait for late August. Why? Because that's when figs are at their sweetest and juiciest. And look, making homemade fig jam is like bottling up a bit of that season. Toss in some real vanilla, maybe even a whole bean, and it takes the figs' tender nature to a whole new level. Fancy yet simple. Seriously good.
Spreading fig and vanilla jam on warm bread? It's a thing. So, so good with cheese, especially creamy or slightly salty ones like young pecorino. This tangy and moist combo? Unbeatable. Plus, throughout Italy, making fig jam at home means holding onto those sun-kissed flavors. Families have their own twists—maybe a splash of lemon or using black figs for a richer taste. It is a Sunday breakfast staple, or tucked into tarts for dinners.
Here's the deal: Vanilla fig jam makes a thoughtful gift, especially in winter when summer feels far away. For those who love traditional methods, the jam simmers slowly, flavors melding into a golden, slightly thick preserve—like sunshine in a jar. And really, it's not just an easy fig jam recipe; it's a tradition, passed down, getting better each time. Call it fig preserves, a fig and vanilla spread, or just a homemade treat, this jam pairs with so much. It always brings that touch of those golden, late-summer Italian days.
And here's the thing: It's a way to savor the season and share a piece of Italy. Makes it a really, really special addition to any pantry, for sure. Pretty simple, cannot go wrong. And look, who doesn't want a taste of Italy, right?
- INGREDIENTS
- Ingredients for about 4 lbs of jam
- Figs 4.2 lbs (1900 g)
- Sugar 4 cups (800 g)
- Vanilla bean 1
- Lemons 1 - (the juice plus the zest)
- Water 5 ½ tbsp (80 g)
How to prepare Fig and Vanilla Jam
To prepare the fig and vanilla jam, start by sanitizing the jars and lids that will be used to store the jam, following the guidelines indicated by the Ministry of Health provided at the end of the recipe. Wash the jars under running water 1 and place them inside a large pot. Insert cloths between the jars to avoid any collisions during boiling. Fill with water to completely cover the jars 2 and let simmer over low heat for 20 minutes, then add the lids and let boil for another 10 minutes. Turn off the heat and let cool. Once cooled, take the jars and let them dry completely on a clean kitchen towel 3.
Gently wash your figs and peel them 4, cut them into quarters 5, and place them in a large saucepan with the water 6 and bring to a boil.
In the meantime, using a peeler, peel the lemon 7, keeping the peel aside, and extract the juice, straining it 8. At this point, cut the vanilla bean and scrape out the seeds using a sharp knife 9.
Once the fig mixture reaches a boil 10 add the sugar, lemon juice 11, peel, vanilla stick, and its seeds 12.
Stir everything and continue cooking 13 until the jam reaches a temperature of 219°F (use a kitchen thermometer to measure the correct temperature). During this time, use a skimmer to remove the foam that will form on the surface 14 to obtain a glossy composition once cooled. As soon as it reaches the right temperature, remove the jam from the heat and remove the vanilla pod 15.
Let it cool slightly until a light film forms on the surface, then stir it and jar it in the sanitized jars using a ladle or the appropriate funnel for jams 16. Fill the jars, leaving 0.4 inches from the rim, and screw the lids on tightly without over-tightening 17. Let cool 18. With the heat of the jam, a vacuum will be created, which will allow the product to be stored for a long time. Once the jars have cooled, check if the vacuum has been created correctly: you can press in the center of the lid, and if you don't hear the typical "click-clack", the vacuum has been created. Your fig and vanilla jam is ready to be enjoyed!