Figs are one of the highlights of autumn produce. This jam comes together quickly and is perfect for cheese, sandwiches, and even paired with meats.
- 1 pound figs — rinsed, stemmed, and halved or quartered
- 2 sprigs of thyme — picked leaves only
- 1/3 cup sugar
- 3 Tablespoons honey
- 1 lemon — peel and juice
- 1 teaspoon balsamic vinegar
- 1 vanilla bean — split and seeds scraped in (optional)
- Prepare your figs and combine all of the ingredients into a heavy-bottomed pot (I use my enamel-coated cast iron pot to avoid scorching the jam).
- On medium-high heat, bring the figs to a boil — this usually only takes about 3 minutes. The ingredients should liquefy quickly. Once boiling, immediately reduce to medium-low or low to simmer. You don’t need to babysit the jam, but do give it a good stir every 10 minutes or so, mashing the figs a little more each time.
- After 40 minutes, remove the vanilla bean pod if using, and hand blend. Lemon peels and all (which should have softened and turned translucent.)
- The jam will be thick, but if you’d like to reduce it a little more, cook on low for about 5 more minutes stirring regularly with a rubber spatula. Taste the jam and correct as necessary (This is typically where I might add a little more vinegar or honey).
- Remove from the stove and can or store as you please. Yields about 1.5 to 2 cups.