Fig jam
This fig jam is an amazing way to use up the abundance of fresh figs characteristic of late summer. Sweetened with the fresh ripe fruit and some coconut sugar. Spread, dollop, or enjoy with a spoon.
Equipment
- medium saucepan or large pot
Ingredients
- 2 pounds white or purple figs stems removed and quartered
- 1/2 cup coconut sugar or granulated sugar of choice
- Juice from 1/2 lemon
- 1 teaspoon vanilla extract
- 1/4 cup of water
Instructions
- In a medium saucepan or large pot, combine the figs, coconut sugar, lemon juice, and vanilla extract. Cook over medium heat stirring frequently until figs have softened and become juicy.
- Add the water reduce heat to a simmer. Cook about 25 minutes until reduced, stirring occasionally, and mashing with the back of a wooden spoon. Transfer the jam to a large mason jar or airtight container. Allow the jam to cool unsealed at room temperature for about an hour before sealing. Keep refrigerated.