Tip: This recipe can easily be doubled, if desired.
Prep time: 1 hour
Cook time: 1 hour
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!