This homemade Vanilla Fig Jam is made with fresh figs, lemon juice, honey, and vanilla and is surprisingly easy to make! This jam would be wonderful on bread or just enjoyed spoonful by spoonful! It also works perfectly with our Southern Italian Charcuterie Board.
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Vanilla Fig Jam
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Making jam is such a satisfying experience. I’ve not made a lot of jam in my lifetime, but every time I do I always think “I should make jam more often!”.
Unlike traditional jams, this vanilla and fig jam is sweetened with honey rather than refined sugar, and the consistency is nice and chunky, which makes it perfect to sit alongside a cheese plate, charcuterie board, or grazing platter.
Of course, it tastes just as good smeared on some thick-cut toast. You could even dollop it in a bowl and add a scoop of ice-cream for a yummy dessert!
Ingredients & Equipment Used In This Recipe
You may already have some of the ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
- Fresh Figs
- Fresh Lemon Juice
- Honey – always buy local honey if you can!
- Pure Vanilla Extract – buy the best you can afford, it really makes a flavor difference!
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Fruit
I think this may be the first time I’ve used figs in a recipe on my blog, so I can’t share more recipes using the same. But I can share more recipes using fruit for you to try out:
More Grazing Board Recipes
As I’ve mentioned already, this goes perfectly with our Italian Charcuterie Board. But if you’re setting up any kind of grazing board here are some more recipes for you to check out:
- How To Set Up An Easy Cheese Board For A Dinner Party
- Roasted Rosemary & Chilli Almonds
- Easy Pear & Cranberry Chutney
- Because of the lack of sugar as a preservative, this jam will only last for about 5 days in the fridge – so make it in small amounts (this recipe makes half a pint, but can easily be doubled (or more) if required.
- The prep and cook time is longer than normal jam making – you need to allow around two hours for this recipe – 45 minutes are for the figs and lemon juice to sit at room temperatures before cooking.
- You can store this jam in an airtight container in the fridge, but jars just look nicer when serving jam don’t they? Sterilize the jars first by running them through a hot dishwasher cycle, or by boiling in water for 15 minutes and leave to sit in the hot water. When ready to use, upend onto a towel to dry before filling.
How Do I Make Vanilla Fig Jam?
Just check out the recipe card below with full ingredients, and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 1 lb fresh figs, stems removed, washed, and quartered
- 2 Tbsp fresh lemon juice
- ½ cup honey
- 1 tsp pure vanilla extract
- In a large bowl, combine the prepped figs with the lemon juice and allow the figs to 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 honey 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.
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Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 869Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 12mgCarbohydrates: 229gFiber: 14gSugar: 214gProtein: 4g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
This jam would work brilliantly as part of a holiday brunch! Here are some more brunch recipes you might like to look at next:
- Pancakes and Bacon Cupcakes with Maple Frosting for Brunch!
- Mickey Mouse Cinnamon Rolls for Christmas Brunch
- How to Make Mini Cinnamon Rolls with Homemade Caramel Sauce
- Quick & Easy Pumpkin Spice Pancakes
- Make-Ahead French Toast Recipe for Busy Mornings
- Grapefruit Screwdriver Cocktail
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!
The Create the Holidays (formerly Create Christmas) series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Christmas and the Winter Holidays! You can check out Create the Holidays from 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 and 2012 for tons of awesome Holiday ideas and inspiration!