Quick and easy homemade fig jam steeped with vanilla bean. Spread this jam on everything from toast, tarts, and even cake!
Yield: about 1 ¼ cup
Combine cut figs, sugar, vanilla bean scrapings, vanilla bean pod, and lemon juice in a heavy bottomed medium saucepot. Bring mixture to a boil over medium-high heat. Once mixture has come to a boil, reduce heat to medium.
Stir mixture frequently to ensure fruit does not burn along the sides or bottom of the pot. Simmer for 30-40 minutes until figs have broken down and mixture has thickened.
Discard vanilla bean.* Use an immersion blender to process chunky jam into a thick jam. Alternatively, place in a blender or food processor.
Transfer jam to a jelly jar or glass jars with tight fitting lids. Let the jam cool uncovered to room temperature. Then cover, and store in the fridge for up to two weeks.
Vanilla bean substitute: Add 2 teaspoon of pure vanilla extract or vanilla bean paste at the end of step 2, once figs have broken down and cooked in the sugar.