Every summer the fig tree in our yard blooms with tons of fresh fruit. And every summer the birds, squirrels and Junebugs devour it before we can get around to picking it. This year I managed to collect enough before the wildlife did and I’m reaping the rewards with this ridiculously simple recipe. If you happen to be one of the many Southern Californians who has a fig tree, take advantage before the season is over. The fruit should be ripe, plump, and soft to the touch to ensure a sweet, smooth jam.
- sauce pot
- cutting board
- 1½ pounds fresh green figs cut into quarters, about 3-4 cups.
- 1 cup sugar
- ¼ cup water
- Juice of ½ lemon
- 1 teaspoon pure vanilla extract
- Place all ingredients in a large saucepan over medium heat. Stir to combine and bring to a simmer uncovered. Turn it down to the lowest heat and simmer for 45 minutes to 1 hour stirring occasionally until most of the liquid has evaporated. The longer it cooks the thicker it will get. It will also thicken after it’s cooled.
- For a smoother jam, purée directly in the pot with an immersion blender or transfer to a food processor. Makes about 2 cups. Keep refrigerated for up to 2 months.