This fig jam recipe is by no means set in stone. It's a procedure. Bring your own flavors to the party. You'll be glad you did. I will say, though, that vanilla and black pepper make wonderful additions!
If you make this jam to taste, store it in the fridge for up to a month. If you want to can it and keep for months and months, please follow the USDA canning guide to make sure your jam is safe for long-term storage.
1 ½Tablespoons4 1/2 teaspoons freshly squeezed lemon juice (about 1/2 a juicy lemon
several grinds of fresh black pepper
½teaspoonvanilla paste or extract
Instructions
Place all the ingredients except the vanilla in a heavy-bottomed sauce pan.
Bring to a boil, and then simmer gently for about 45 minutes or so.
Taste and adjust seasonings, adding a touch more salt or lemon juice, if you think it needs it
Cool and run through a food mill, mash with a masher or leave as is, depending on the final texture you're looking for.
Stir in the vanilla.
Enjoy within a month.
Notes
If you happen to have a piece of vanilla bean lying around, you can add that to the pot and let the figs cook with the vanilla. In that case, omit the vanilla extract.As a courtesy, nutrition is calculated for 1 ounce or 2 Tablespoons of jam.