VANILLA FIG JAM
ingredients
600 grams (about 1 pound, plus 2-3 extra for garnish) figs, cleaned, stems removed
300 grams sugar
½ vanilla bean, split in half and seeds scraped, bean reserved
18 grams (about 1 tablespoon) lemon juice
Makes about 2 cups
Start making the fig jam by adding the figs to a food processor and lightly pulsing until pureed. Pour the figs into a large bowl and stir in the sugar, vanilla bean and seeds, and lemon juice. Let the figs sit for at least 30 minutes, or ideally overnight in the refrigerator.
Place the fig mixture in a 4-6 quart pot. Cook over high heat, continuously stirring and scraping the bottom of the pot so the sugars don't burn. Skim off any scum that forms on the top of the surface. Continue cooking and skimming until the jam is clear and the bubbles are smaller, about 15 minutes. The temperature should reach about 216F.
Once jam has slightly thickened, remove from heat, and pour into a heat resistant container, discard the vanilla beans. As the jam cools it will thicken even more. Let chill completely and store in the refrigerator.
