Delicious and easy to make homemade fig jam that is gluten-free with no added sugar, making it a perfect healthy preserve.
This blog post contains affiliate links. Read my full disclosure here.
Enjoy this simple recipe for homemade fig jam with a hint of vanilla on toast or mix it in your favorite oatmeal. It also goes very well on a charcuterie board.
This fig jam recipe can easily be doubled if you need a larger amount.
Serve it warm or transfer to an airtight container and refrigerate for up to 5 days.
This fig jam is featured on my Antipasto Platter – a great mix of Southern Italian flavors on a charcuterie and cheese board, perfect for serving at any gathering.
Vanilla Fig Jam
- 1 lb figs stems removed, washed, quartered
- 2 tbsp lemon juice
- ½ cup honey
- 1 tsp vanilla extract
- In a large mixing bowl, combine the quartered figs with the lemon juice and allow the figs sit at room temperature for about 45 minutes.
- Transfer the figs with the juice into a large pot set over medium heat. Add the honey and vanilla extract; stir to combine.
- Cook, stirring occasionally, until the figs break down into a thick and slightly granular jam, around 50 minutes. Remove from heat and cool slightly.