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Flavorful Small-Batch Fresh Fig Jam Recipe with Vanilla Bean and Lemon Zest Made Easy

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A quick and easy small-batch fresh fig jam featuring vanilla bean and lemon zest, perfect for last-minute gifts or spontaneous breakfast treats with a luscious, slightly chunky texture.

Ingredients

Scale
  • 1 pound (450 grams) fresh figs, ripe but firm
  • 1/2 cup (100 grams) granulated sugar
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
  • Zest of 1 medium lemon
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1/4 cup (60 ml) water

Instructions

  1. Rinse 1 pound (450 grams) of fresh figs gently under cool water. Pat dry with a clean kitchen towel. Cut off the stems, then chop the figs into quarters or smaller pieces if large. This should take about 5 minutes.
  2. Using a paring knife, split 1 vanilla bean lengthwise and scrape out the seeds with the back of the knife. Set seeds and pod aside.
  3. Use a microplane to zest the lemon carefully, avoiding the white pith, then juice about 1 tablespoon (15 ml). Set aside.
  4. Add chopped figs, 1/2 cup (100 grams) granulated sugar, vanilla seeds and pod, lemon zest, lemon juice, and 1/4 cup (60 ml) water to a medium saucepan. Stir gently to mix.
  5. Bring the mixture to a simmer over medium heat. Once simmering, reduce heat to low and cook gently, stirring occasionally, for 30 to 35 minutes until figs soften and jam thickens. Watch for consistent bubbling and adjust heat to avoid burning.
  6. Remove and discard the vanilla pod after cooking.
  7. Test the jam’s consistency by spooning a small amount onto a chilled plate and letting it cool for a minute. If it wrinkles when pushed with your finger, it’s ready. If too runny, cook for 5 more minutes and test again.
  8. Transfer the jam into sterilized glass jars or airtight containers. Let cool completely before sealing. Refrigerate and use within 2 weeks.

Notes

Use ripe but firm figs to avoid watery jam. Cook slowly over low heat to prevent burning and preserve texture. Stir gently to keep some fig chunks. Vanilla bean offers richer flavor than extract but extract is a fine substitute. Test jam thickness on a chilled plate. Sterilize jars if storing beyond two weeks. For variations, add spices like cinnamon or cardamom, or swap sugar with honey or maple syrup adjusting cooking time accordingly.

Nutrition

Keywords: fig jam, fresh fig jam, vanilla bean jam, lemon zest jam, small-batch jam, homemade jam, quick jam recipe, easy fig jam, vegan jam, gluten-free jam

Find it online: https://coracooks.com/flavorful-small-batch-fresh-fig-jam-recipe-with-vanilla-bean-and-lemon-zest-made-easy/