Homemade jam is one of those things that can seem daunting to make. I’m sure those of us who are 70s & 80s babies remember our moms, grandmothers & aunties making homemade jams or canning fruits and vegetables. I remember thinking it was a lot of work and took too much time. I don’t have that same belief after making this fruit jam recipe for the last few years. It’s a very simple jam recipe to pull together. So simple that I am confident you’ll start to make your own jam recipes more often than not.
I’ve made this recipe with berries in the past, but this year I decided to use figs and the results were great. One of the fun things about this jam is that you can use it on biscuits or croissants or to complement a cheese and cracker plate. It’s one of versatile jams that I expect to make again and again.
One 16 ounce package of black figs (peeled)
1 cup sugar
The juice of one lemon( 2-3 tablespoons of lemon juice)
1 teaspoon of vanilla extract
Small Jar (sterilized)
Potato masher or fork
Add the peeled figs to your skillet and mash them with a fork or potato masher. Add the sugar and lemon juice. On medium-high heat cook the figs, sugar and lemon juice until they reach a boil, about 5 minutes. Once the mixture begins to boil reduce the heat to medium heat. Cook until the mixture begins to thicken, about 15 minutes stirring the entire time. Once the thickening occurs, remove from the heat then immediately at to your sterilized jar. Seal the jar, then refrigerate until set. Enjoy!