An easy homemade fig jam recipe, a divine marriage of sweet purple figs, tangy pomegranate and exotic Madagascar vanilla, sweetened with just a touch of wild honey.
Let’s talk about my obsession with figs and this easy fig jam recipe I threw together yesterday.
I would like to brag about the fact that I actually picked every single one of those figs with my own little hands, like a boss! Thank you for the applause teeheehee
I had to do it myself before mister Nutty the squirrel helped himself to one bite of each fig. I mean I don’t mind sharing, but this little guy needs to learn a little bit about my no waste and no food left behind policy, right?
So the vanilla pomegranate fig jam recipe is amazing! You just can’t get that in a jar at the supermarket you guys!
I was gonna make it on Saturday, but ended up going to support my homegirl Adele on her sold out world tour, so priorities you see…?!
So the weekend was kind of busy you know: rolling in the deep, chasing pavements and then setting fire to the rain. There was no time for fig picking and jam, understandably so, right ?
But I came back to my kitchen office all inspired and pumped up on Sunday. Also very liberated from all the F bombs and tough shit replies Adele let out on the stage. Clearly I need to curse more in life for a more balanced state of mind.
I hope you are okay with that and if not, oh well: tough shit! Really, you know the rules around here: you get what you get and you don’t throw a fit! Easy like Sunday morning!
So get your big enameled cast iron pot and make this fig jam recipe today:
- Pick some figs first! Rinse the figs well, quarter them and add them a large heavy pot.
- Add some vanilla seeds, vanilla bean, sea salt and pomegranate juice.
- Simmer that down on low flame until the fig jam is nice and thick.
- Purée half the figs in a food processor and mix them back in. Cool, jar and enjoy!
The fig jam recipe calls for about 3 to 4 pounds of figs, so really you can work with what you got. Just make sure the liquid is about 3/4 of the way up the side of the figs and cook it down from there. At the end you adjust sweetness with the honey and balance it with some lime.
Enjoy on your morning toast, crostini and bruschetta, spread on this grilled fig pizza from the other day, or just do as I did and spoon some on top of pizzelle cookies with whipped ricotta!
- 3-4 lb purple figs
- 12 oz pomegranate juice
- 1 Madagascar Vanilla bean
- 1/2 tsp sea salt
- 1 large lime juiced + more as needed
- 3 tbsp wild honey or to taste
- Rinse the figs well under cold water and cut them into quarters.
- Add al the figs to a heavy bottom pot and put in the pomegranate juice. Sprinkle with the sea salt and bring to a simmer.
- Using a sharp pairing knife scrape the vanilla seeds from inside the vanilla pod.
- Add both the vanilla seeds and the pod to the pot with the figs. Simmer everything together for about 45 minutes until reduced and thickened.
- Carefully scoop out about half of the fix and puree them in the food processor until smooth. Add the puree back to the pot with the remaining fig jam.
- Stir in the lime juice and sweeten to taste with the honey.
- As soon as the fig jam has reduced to your liking, remove from flame and allow it cool.
- Spoon into jars and refrigerate for up to one month.
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