This recipe is super easy and very yummy! It’s a low-added-sugar jam compared to other fruits because figs are already sweet.

It pairs well with sweet baked goods as well as savoury dishes (eggs, onions, goat cheese, foie gras…)

Figs naturally contain pectin so you don’t need to add any to the recipe. If you don’t have time to make it when the figs are ripe, freeze the fruits and make jam later.

Wash and sterilize your jars (there are a few ways to do that, for example put jars in a large pot of boiling water for 10 minutes then drain upside down on a clean tea towel and let air dry on a cooling rack (or dry in a warm oven)).

Cut the stem off the figs, peel if you don't want any skin in your jam, and roughly chop the fruits

In a saucepan, cover the figs with sugar, add the scraped vanilla bean (seeds and pod) and let rest for at least 10 minutes. This allows the juices to come out.

Turn the stove on and bring to a boil then lower the heat to simmer for about 30 minutes. If you're making a larger recipe this step could take longer.

Once done, pour the jam into the jams. Seal and let cool down at room temperature.

You can do the "cold plate" test if you want to check if your jam is ready: when you start heating up the jam, place a plate in the freezer, then when you're ready to do the test, take it out, turn off the stove and place a small amount of jam on the plate and return to the freezer for a minute or so. Once chilled, touch it, if it feels like jelly and wrinkles but doesn't flow like liquid, then it's ready. If not, Turn the heat back on and simmer a little longer. Wash the plate and put it back in the freezer to re-test again.