If you’re lucky enough to find ripe figs, try this easy recipe and make some delicious fig jam.
Preserving this summer fruit makes the cold months bearable.
Makes 6 cups
65–70 medium ripe figs, stems removed and halved
2 cups granulated sugar
1 cup of water
2 teaspoons vanilla extract
5 fresh basil leaves
1 ⁄ teaspoons grated lemon zest
1 tablespoon fresh lemon juice
- In a large pot over medium-high heat, add figs, sugar, water, and vanilla. Bring the water to a boil,
Then reduce the heat to medium-low after cook for 45 minutes. Remove the pot from the heat and
allow the jam to cool completely (about 4 hours). Mash the figs to the desired consistency—chunky
- Return the pot to the stove over low heat for 5 minutes. Add basil leaves and simmer 5–6 minutes.
Add the lemon zest and juice and simmer another 5–6 minutes. Take the pot off the heat and remove the basil leaves. Again, let the jam cool completely.
- Pour the jam into sterilized jars and seal them according to standard jarring procedures.