Fig Jam with Vanilla and Citrus

This easy fig jam is infused with the warmth of vanilla and the brightness of fresh citrus. Sweet, tangy, and aromatic, it’s a simple recipe that transforms ripe figs into a luscious preserve perfect for spreading, baking, or pairing with cheese.

Why You’ll Love This Recipe

This fig jam strikes a beautiful balance between sweet and tart. The vanilla bean adds depth and fragrance, while lemon juice and zest bring a refreshing citrus note that keeps the jam from being overly sweet. It’s versatile enough to enjoy on toast, swirl into yogurt, serve with cheese boards, or even use as a glaze for meats. Best of all, you don’t need any canning experience—just a pot and a little patience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 whole vanilla bean
2 pounds fresh figs (such as Brown Turkey or Mission), trimmed and quartered
2 cups granulated sugar
Finely chopped zest and juice of 2 lemons (about 1–2 tablespoons zest and 6 tablespoons juice)

Directions

1. Split the vanilla bean lengthwise with a small knife and scrape out the seeds. Add both the seeds and pod to a heavy-bottomed saucepan or Dutch oven.

2. Add the figs, sugar, lemon zest, and lemon juice. Toss gently with a spatula or wooden spoon to combine. Let sit for 30 minutes to allow the sugar to dissolve and the figs to release their juices.

3. Place the pot over medium-high heat and bring the mixture to a boil. Reduce to medium heat and cook at a lively simmer for 15–20 minutes, stirring often to prevent burning. The jam should thicken, darken, and look glossy.

4. Continue cooking until the jam reaches 220°F on a candy thermometer. If you don’t have a thermometer, use the freezer test: place a spoonful on a chilled plate, freeze for a couple of minutes, and check if it wrinkles when nudged.

5. Remove from the heat, discard the vanilla pod, and let the jam cool until just warm. Transfer to clean jars or containers.

6. Store in the refrigerator for up to 3 weeks, or in the freezer for up to 1 year. If freezing, leave space at the top for expansion.

Servings and timing

This recipe yields about 3 cups of jam (48 tablespoons). Prep time is 30 minutes, cook time is about 23 minutes, and the total time is 53 minutes.

Variations

• Spiced fig jam: Add a cinnamon stick or a pinch of ground cardamom for a spiced version.

• Orange twist: Substitute lemon zest and juice with orange for a sweeter, more floral flavor.

• Honey fig jam: Replace part of the sugar with honey for a richer, more complex sweetness.

• Boozy jam: Add a splash of brandy or rum during the final minutes of cooking.

• Chunky vs. smooth: Mash the figs lightly for a chunky texture, or blend the cooled jam for a smoother consistency.

Storage/Reheating

• Refrigerator: Store in sterilized jars or containers for up to 3 weeks.

• Freezer: Keeps well for up to 1 year. Thaw in the fridge before using, and consume within 3 weeks.

• Avoid reheating: Jam is best used cold or at room temperature. Overheating can alter its texture.

FAQs

Can I use dried figs instead of fresh?

Yes, but you’ll need to rehydrate them in water before cooking, and the texture will be thicker.

Do I need to sterilize jars for this recipe?

If you plan to store it in the fridge or freezer, regular clean jars are fine. Sterilization is only needed for shelf-stable canning.

Can I use vanilla extract instead of a vanilla bean?

Yes, add 1–2 teaspoons of vanilla extract after removing the jam from heat.

How do I know if the jam is done without a thermometer?

Use the freezer test: place a spoonful on a chilled plate and freeze for a couple of minutes. If it wrinkles when pushed, it’s ready.

Can I reduce the sugar?

Yes, but sugar helps preserve the jam. Using less may shorten its shelf life.

Is this jam vegan?

Yes, it contains no animal products and is completely vegan.

Can I use lime instead of lemon?

Yes, lime zest and juice will add a slightly sharper, tangier flavor.

What’s the best way to use this jam?

Spread on toast, pair with cheese, swirl into oatmeal or yogurt, or use as a glaze for roasted meats.

Can I blend the jam for a smoother texture?

Yes, use an immersion blender after cooking to make it smoother.

Why does my jam look runny after cooling?

It may not have cooked long enough. You can return it to the pot and simmer a bit longer until thickened.

Conclusion

Easy fig jam with vanilla and citrus is a fragrant, versatile preserve that’s simple enough for beginners yet impressive enough to share. With just a handful of ingredients, you’ll have a homemade jam that’s as good on morning toast as it is alongside a cheese board or in desserts. Make a batch, store it, and enjoy the sweet taste of figs long after their season has passed.