
As summer’s warmth lingers, there’s no better way to capture its essence than with homemade fig jam. This luscious spread bursts with the natural sweetness of ripe figs, offering a taste of sunshine in every spoonful. Our paleo-friendly recipe lets you indulge in this seasonal delight without compromising your dietary choices. Let’s dive into the world of figs and create a jar of pure bliss!
Recipe
2 lbs fresh figs, stemmed and quartered
1/4 cup raw honey
2 tbsp fresh lemon juice
1 tsp lemon zest
1 vanilla bean, split and scraped (optional)
How to Prepare
In a large, heavy-bottomed saucepan, combine the quartered figs, honey, lemon juice, and lemon zest. If using, add the vanilla bean seeds and pod.
Place the pan over medium heat and bring the mixture to a simmer, stirring occasionally.
Reduce heat to low and continue to cook, stirring frequently, for about 30-40 minutes. The figs will break down and the mixture will thicken.
To test if the jam is ready, place a small plate in the freezer for a few minutes. Drop a teaspoon of the jam onto the cold plate. If it sets and doesn’t run when you tilt the plate, it’s done.
Remove from heat and let cool for a few minutes. If you used a vanilla bean pod, remove it now.
For a smoother consistency, use an immersion blender to puree the jam to your desired texture. For a chunkier jam, mash the figs with a potato masher.
Transfer the hot jam to sterilized jars, leaving 1/4 inch of headspace. Seal with lids and process in a water bath for 10 minutes if you plan to store at room temperature.
If not processing, let the jars cool completely before storing in the refrigerator. The jam will keep for about 2 weeks in the fridge.