Makes: ½ pint
1 lb. figs, stems removed, washed, and quartered
2 T. fresh lemon juice
½ c. maple syrup, preferably local
1 t. pure vanilla bean extract
In a large bowl, combine the prepped figs with the lemon juice and allow the figs sit at room temperature for about 45 minutes.
Transfer the figs, along with the juice, to a large pot set over medium heat. Add the maple syrup and vanilla extract and stir to combine.
Cook, stirring occasionally, until the figs break down into a thick and slightly granular jam, around 50-55 minutes. Remove from heat and cool slightly.
Serve immediately or transfer to an airtight container and store in the refrigerator for up to 5 days. Enjoy!
16 tablespoons in 1/2 pint
1 tablespoon serving size
- Serving Size: 1 tablespoon