Grandma’s Easy Homemade Vanilla Fig Jam

Figs are a pretty common sight to see growing up in our household. I remember that one thing we never ran out of is Homemade Vanilla Fig Jam. We have a consistent supply of these delicious sweet jams from my hard-working grandma. So, like everything else, when I moved with my husband after we got married, I knew I had to take her recipe with me.

Now, I don’t necessarily have this every day, but it’s a staple for our family. I know I had to learn how to make it because in a year or so, we’ll have kids and I want to introduce them to the family’s favorite jam too! I made sure to bug my dear old grandma to teach me exactly how she makes them. As always, she said the secret recipe is to make it with “love”. 😉

This Vanilla Fig Jam is a staple anytime we’re entertaining guests in our home. Unfortunately, figs aren’t available all year round. So, what better way to enjoy them when they’re not in the season than making them into versatile, easy-to-make jams that has a shelf life of up to a year if canned properly. Once the jar is opened, it still has about 2 to 3 weeks (this is so good it won’t even last that long!) in the fridge.

How I Make Homemade Vanilla Fig Jam:

• I begin by combining the figs and lemon juice in a large non-reactive mixing bowl. Leave the mixture for 30 to 45 minutes at room temperature. After marinating the figs, pour the mixture into a large saucepan. Place the said pan on the stove over medium heat. Gradually stir in the vanilla extract and honey to the mix.

• Cook the fig mixture for approximately 50 to 55 minutes. Then once the figs have become tender and you have a lightly chunky jam consistency, take the pan off the heat. Allow the fig jam to rest for about 5 to 10 minutes and serve!

What I Serve With Homemade Vanilla Fig Jam:

There are literally so many ways to enjoy this Homemade Vanilla Fig Jam. Quite regularly, I use it as a spread for crostini or crackers. But when I’m feeling a little extra, I add it to my homemade ice cream. Or as a cake topping, filling for fruit pies, or even serve it with some fluffy pancakes! As for the kids – Uhm, they would steal a spoonful or two straight out of the jar.

How To Correctly Can The Fig Jam:

• Prepare the canning jars by placing them in boiling water. Start by placing the jars into a pot of boiling water. Then transfer a but of the water into a smaller saucepan to boil the lids too. Keep the jars and lids in the water on low heat until you’re ready for canning.

• Once the jam is done cooking, fill the prepared jars making sure to leave at least 1/2 -inch of headspace. Wipe the rims and properly put on the lids and rings. Then carefully lower the jars into the pot of how water, submerging the jars and bringing it to boil for about 10 minutes.

• Use a canning tong and transfer the jars from the pot to a clean kitchen towel. Keep an ear for a sealing or popping sound to confirm the seal on the fig jam jars. Leave the jars to rest at room temperature until cool then store in a cool, dry, and dark place.

Easy Homemade Vanilla Fig Jam

Yield: 1/2 PINT

Prep Time: 55 minutes

Cook Time: 55 minutes

Total Time: 1 hour 50 minutes

Grandma’s Homemade Vanilla Fig Jam is made up of freshly picked figs, pure vanilla bean extract, and a hint of lemon to balance the sweetness.

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Ingredients

• 2 tablespoons fresh lemon juice
• 1 lb. figs (destemmed, rinsed, and cut into quarters)
• 1 teaspoon pure vanilla bean extract
• ½ cup pure local honey

Instructions

1. Combine the quartered figs and lemon juice in a large, nonreactive bowl. Leave it to sit in the lemon juice for approximately 45 minutes at room temperature.
2. After letting the figs marinate, pour the mixture into a large, heavy saucepan.  Cook it over medium heat and stir in the vanilla extract and honey.
3. Allow the vanilla-fig mixture to cook for about 50 to 55 minutes. Once the figs have become tender and the consistency has turned into a chunky jam, take the pan off the heat. Let it rest for about 5 to 10 minutes.
4. Serve with your favorite crackers or bread toast or pour into an airtight container. Fig jams can be stored in the fridge for up to a week or canned in a cool, dark place for up to a year!
   
   
   

Nutrition Information:

Yield: 1/2 pint Serving Size: 1
Amount Per Serving: Calories: 869Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 12mgCarbohydrates: 229gFiber: 14gSugar: 214gProtein: 4g

These jams will be a delightful addition to your dining table this coming holiday season! They’re delightful, versatile, and super easy to make! Let me know in the comments below what you made with these amazing Homemade Vanilla Fig Jam!