Homemade Vanilla Fig Jam

vanilla fig jam in a medium sized mason jar


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.


Step 1

In a large bowl, combine the prepped figs with the lemon juice and allow the figs sit at room temperature for about 45 minutes.

Step 2

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.

Step 3

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.

Step 4

Serve immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.


dinner party and someone pouring a bottle of wine