Perfect Fig Vanilla Jam

I never thought I’d be the type of person to make my own jam until I tasted homemade fig jam at a neighbor’s house. Store-bought just couldn’t compare to that fresh, sweet flavor with tiny vanilla specks throughout.

The thing about fig jam is that it sounds fancy, but it’s actually pretty simple to make. You don’t need any special equipment or complicated canning knowledge. Just ripe figs, sugar, a little lemon juice, and vanilla. The hardest part is waiting for it to thicken up on the stove while your kitchen fills with the most amazing smell.

What Kind of Figs Should I Use?

Fresh figs are the star of this jam, and you have a few good options to choose from. Black Mission figs and Brown Turkey figs are probably the most common varieties you’ll find at the grocery store, and both work great for jam making. Black Mission figs tend to be a bit sweeter with a richer flavor, while Brown Turkey figs have a milder taste and lovely pink flesh. The key is to choose figs that are ripe but not overly soft – they should give slightly when you press them but still hold their shape. If your figs are a little underripe, don’t worry too much since the cooking process and brown sugar will help develop the sweetness.

Options for Substitutions

This jam recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Fresh figs: Fresh figs are really the star here and tough to substitute, but if you absolutely can’t find them, you could try using dried figs that have been soaked in warm water for 30 minutes and chopped up. The texture will be different, but you’ll still get that fig flavor.
• Brown sugar: White granulated sugar works fine if that’s what you have on hand. You could also try coconut sugar or even honey, though with honey you’ll want to use about ½ cup and watch the cooking time since it can brown faster.
• Vanilla bean paste: Pure vanilla extract is a great substitute – use about 2 teaspoons instead of the tablespoon of paste. You could also scrape the seeds from half a vanilla bean if you want those little black specks.
• Citrus zest and juice: Feel free to use all lemon or all orange instead of mixing them. If you don’t have fresh citrus, bottled lemon juice works in a pinch, though you’ll miss out on the bright flavor from the zest.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fig jam is cooking it on too high heat, which can cause the sugar to burn and create a bitter taste – keep your heat at medium-low and be patient as the figs break down naturally.

Another common error is not testing for doneness properly; your jam is ready when it coats the back of a spoon and doesn’t immediately run off, or when a small amount placed on a chilled plate wrinkles when you push it with your finger.

Don’t skip the citrus juice, as it’s not just for flavor – the acid helps the jam set properly and prevents the figs from turning brown, so if you’re out of fresh citrus, bottled lemon juice works just fine.

Finally, resist the urge to stir too frequently once the jam starts thickening, as this can break down the figs too much and create a mushy texture instead of those lovely chunky pieces.

What to Serve With Fig Vanilla Jam?

This sweet and fragrant jam is perfect spread on warm buttery toast or fresh biscuits for a cozy breakfast treat. I love pairing it with creamy cheeses like brie or goat cheese on a charcuterie board – the combination of the jam’s sweetness with tangy cheese is really something special. You can also swirl it into plain Greek yogurt or oatmeal for a fancy twist on your morning routine. For dessert, try dolloping it over vanilla ice cream or using it as a filling between layers of pound cake.

Storage Instructions

Keep Fresh: Your homemade fig vanilla jam will keep beautifully in the refrigerator for up to 3 weeks when stored in clean, airtight jars. I always make sure to use a clean spoon each time I dig into it to keep it fresh longer. The flavors actually get better after a day or two as everything melds together!

Preserve: If you want to keep this jam for months, you can process it using proper canning methods in sterilized jars. Follow safe canning guidelines and it’ll last up to a year in your pantry. This makes it perfect for gift-giving or stocking up when figs are in season.

Freeze: You can also freeze portions of this jam in small containers or ice cube trays for up to 6 months. Just thaw it in the fridge overnight when you’re ready to use it. The texture might be slightly different after freezing, but the taste is still wonderful on toast or stirred into yogurt.

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 5-10 g
• Fat: 0-5 g
• Carbohydrates: 200-220 g

Ingredients

• 1 lb ripe figs
• 3/4 cup packed brown sugar
• 2 tsp grated lemon and orange peel
• 2 tbsp fresh lemon or orange juice
• 1 tbsp vanilla bean paste

Step 1: Prepare the Figs

• 1 lb ripe figs

Thoroughly wash the figs in a large bowl to remove any dirt or debris.

Trim off the stems, then cut the figs into quarters to ensure even cooking.

Step 2: Combine Figs and Brown Sugar

• quartered figs from Step 1
• 3/4 cup packed brown sugar

In a large saucepan, combine the quartered figs (from Step 1) with the packed brown sugar.

Let the mixture sit for a few minutes to allow the sugar to start dissolving and draw out some juice from the figs.

Step 3: Cook Down the Figs

• fig and brown sugar mixture from Step 2

Cook the fig and sugar mixture over medium-low heat, stirring occasionally.

After about 10 minutes, the figs should start breaking down.

Use a potato masher to help break the figs into smaller pieces, ensuring an even texture.

Step 4: Add Flavorings and Simmer

• 1 tbsp vanilla bean paste
• 2 tsp grated lemon and orange peel
• 2 tbsp fresh lemon or orange juice
• cooked fig mixture from Step 3

Add the vanilla bean paste, grated lemon and orange peel, and fresh lemon or orange juice to the saucepan.

Bring the mixture to a boil, then reduce the heat to a simmer.

Continue cooking, stirring frequently to prevent sticking or burning, until the mixture thickens to your desired consistency—about 30 minutes.

I like to keep a close eye and stir often so the sugars don’t caramelize too much on the pan.

Step 5: Final Boil and Cool

Once the jam mixture has thickened, bring it to a full boil briefly to finish.

Turn off the stove and remove the saucepan from the heat.

Allow the mixture to cool before blending—this prevents any accidents from hot splatters when processing the jam.

Step 6: Blend and Store the Jam

Once cooled, blend the jam using a food processor or immersion blender to your preferred texture.

Transfer the fig vanilla jam to an airtight container and refrigerate.

The jam will keep for up to 3 weeks.

For an extra burst of citrus, sometimes I add a touch more grated zest just before storing.