This Vanilla Bean Fig Jam is a rich, aromatic preserve that captures the natural sweetness of ripe figs enhanced with the warm, floral notes of real vanilla bean. It’s perfect for spreading on toast, pairing with cheeses, or elevating desserts with a spoonful of homemade goodness.
Why You’ll Love This Recipe
This recipe is simple yet luxurious, using minimal ingredients to let the flavor of figs truly shine. The real vanilla bean adds depth and elegance, while the texture strikes a perfect balance between chunky and smooth. It’s a small-batch jam that feels special, stores well, and makes a beautiful homemade gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh ripe figs, stems removed and chopped – 900 g (about 2 lb)
Granulated sugar – 500 g (2½ cups)
Fresh lemon juice – 60 ml (¼ cup)
Lemon zest – 1 teaspoon
Vanilla bean – 1 whole, split lengthwise and seeds scraped
Water – 120 ml (½ cup)
Directions
Place the chopped figs, sugar, lemon juice, lemon zest, and water into a large, heavy-bottomed saucepan.
Add the vanilla bean seeds and the empty pod to the pan, stirring gently to combine.
Let the mixture rest at room temperature for 20 minutes to allow the figs to release their juices.
Set the pan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
Reduce the heat to medium-low and simmer uncovered for 35–45 minutes, stirring often, until the jam thickens and the figs break down.
Remove the vanilla pod and discard it.
For a smoother jam, mash the mixture with a potato masher or blend briefly using an immersion blender.
Test for doneness by placing a small spoonful on a cold plate; if it wrinkles when pushed, it’s ready.
Remove from heat and allow the jam to cool slightly before transferring to clean jars.
Servings and timing
Servings: Makes approximately 3 cups of jam
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: About 1 hour
Variations
You can add a pinch of ground cinnamon or cardamom for a warm spice note. For extra texture, stir in finely chopped dried figs near the end of cooking. If you prefer a lighter sweetness, reduce the sugar by 50 g and extend the cooking time slightly to achieve the right consistency.
Storage/Reheating
Store the jam in airtight containers in the refrigerator for up to 3 weeks. For longer storage, properly sealed jars can be frozen for up to 6 months. This jam does not need reheating; simply let it come to room temperature before serving for the best flavor.
FAQs
Can I use dried figs instead of fresh figs?
Yes, but rehydrate them first by soaking in hot water for 20 minutes, then adjust the water in the recipe slightly.
Do I need to use a vanilla bean?
A vanilla bean provides the best flavor, but you can substitute with 2 teaspoons of pure vanilla extract added at the end of cooking.
How do I know when the jam is thick enough?
The jam is ready when it coats the back of a spoon and passes the cold plate wrinkle test.
Can I reduce the sugar?
You can reduce it slightly, but too little sugar may affect the jam’s texture and shelf life.
Is pectin required for this recipe?
No, figs naturally contain enough pectin to thicken the jam without any added pectin.
Can I make this jam smoother?
Yes, blend the jam partially or fully using an immersion blender after cooking.
What type of figs work best?
Black Mission, Brown Turkey, or any ripe, sweet fig variety works well.
Can I can this jam for pantry storage?
This recipe is suitable for short-term storage; proper canning methods are required for shelf-stable results.
Why add lemon juice?
Lemon juice balances sweetness and helps the jam set properly.
Can I double the recipe?
Yes, but use a very large pot and expect a longer cooking time for even thickening.
Conclusion
Vanilla Bean Fig Jam is a timeless preserve that combines simplicity with refined flavor. Whether enjoyed at breakfast, served alongside desserts, or shared as a thoughtful homemade gift, this jam delivers a beautifully balanced taste that highlights the natural sweetness of figs and the elegance of vanilla.
Vanilla Bean Fig Jam is a luxurious, small-batch preserve that combines ripe figs with the warm floral notes of real vanilla bean. With a balanced sweetness and rich texture, it’s perfect for spreading, gifting, or pairing with cheese and desserts.
Ingredients
900 g fresh ripe figs, stems removed and chopped (about 2 lb)
500 g granulated sugar (2½ cups)
60 ml fresh lemon juice (¼ cup)
1 teaspoon lemon zest
1 vanilla bean, split lengthwise, seeds scraped
120 ml water (½ cup)
Instructions
Place chopped figs, sugar, lemon juice, lemon zest, and water into a large saucepan.
Add vanilla bean seeds and the pod. Stir gently to combine.
Let the mixture sit at room temperature for 20 minutes to macerate.
Bring to a gentle boil over medium heat, stirring often.
Reduce heat to medium-low and simmer uncovered for 35–45 minutes, stirring frequently, until thickened.
Remove and discard the vanilla pod.
For a smoother texture, mash or blend with an immersion blender to desired consistency.
Test doneness by spooning a small amount onto a cold plate—if it wrinkles when pushed, it’s ready.
Cool slightly, then transfer to clean jars and refrigerate.
Notes
Use ripe, sweet figs like Black Mission or Brown Turkey for best results.
Substitute 2 tsp pure vanilla extract if no vanilla bean is available (add at end of cooking).
Add a pinch of cinnamon or cardamom for warm spice variation.
Jam thickens further as it cools, so avoid overcooking.
For gifting, store in sterilized jars and refrigerate or freeze.
