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.
Servings: 6 cups
- 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.