Homemade Vanilla Fig Jam
1 lb. figs, stems removed, washed, and quartered
2 Tbs. fresh lemon juice
½ C. honey, preferably local
1 tsp. pure vanilla bean extract
*Honey is optional. Use more or less honey depending on level of sweetness desired.
For best results, sift the chestnut flour before using. If you don’t have a flour sifter, add chestnut flour to a small fine mesh strainer and gently shake over the mixing bowl to remove any clumps.
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 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.