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Homemade Vanilla Bean Fig Jam – Best Small Batch Recipe

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This small batch vanilla bean fig jam is made with simple ingredients and no pectin, perfect for using up fresh figs. It’s quick, easy, and incredibly versatile for breakfast, cheese boards, or last-minute gifts.

Ingredients

Scale
  • 1 pound fresh figs (about 450g), stems trimmed and quartered
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 vanilla bean, split and seeds scraped
  • Pinch of flaky sea salt or kosher salt

Instructions

  1. Rinse figs gently under cool water and pat dry. Trim off stems and cut each fig into quarters or sixths.
  2. Lay vanilla bean flat on a cutting board. Slice lengthwise, open like a book, and scrape out seeds with the back of a knife. Reserve the pod.
  3. In a medium heavy-bottomed pot or Dutch oven, combine chopped figs, sugar, lemon juice, vanilla bean seeds, the empty vanilla pod, and a pinch of salt. Stir to coat figs. Let sit for 10 minutes if time allows.
  4. Place pot over medium heat. Stir occasionally until sugar dissolves and figs release juices, about 5-7 minutes. Reduce heat to medium-low once mixture reaches a gentle simmer.
  5. Cook for 15-20 minutes, stirring every few minutes to prevent sticking. Mash some fig pieces with the back of a spoon for desired texture.
  6. Test for doneness: place a small spoonful of jam on a frozen plate. Let sit 30 seconds, then push with finger. If it wrinkles and holds its shape, it’s done. If still runny, cook 2-3 more minutes and test again.
  7. Remove vanilla bean pod with tongs. Scrape any remaining seeds back into the jam, then discard pod (or rinse and add to sugar for vanilla sugar).
  8. Let jam cool in pot for 5 minutes. Ladle into sterilized glass jars, leaving 1/4 inch headspace. Wipe rims, screw on lids, and let cool completely at room temperature. Refrigerate any jars that don’t seal.

Notes

For a smoother jam, mash figs with a potato masher halfway through cooking. For a chunkier jam, cook figs whole or halved and stir gently. The frozen plate test is the most reliable way to check doneness. Jam continues to thicken as it cools, so remove from heat slightly early. If giving as gifts, process filled jars in a boiling water bath for 10 minutes for shelf-stable storage.

Nutrition

Keywords: fig jam, vanilla bean, small batch, homemade jam, no pectin, fig preserve, easy jam recipe

Find it online: https://forkifyfun.com/homemade-vanilla-bean-fig-jam-best-small-batch-recipe/