Jam of Purple Figs Recipe

Ingredients:

• 2 pounds purple figs, washed and stemmed
• 2 cups granulated sugar
• 3/4 cup water
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Directions:

1. Cut the figs into quarters and set aside.
2. In a large pot, combine the sugar, water, lemon juice and vanilla extract. Cook over medium heat, stirring occasionally, until the sugar dissolves completely.
3. Add the figs to the pot and bring the mixture to a boil. Reduce the heat and let it simmer for about 45-50 minutes. The jam should thicken and become glossy, and the figs should become soft.
4. Remove the pot from the heat and let the jam cool slightly.
5. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth, and screw on the lids.
6. Process the jars in a boiling water bath for 15 minutes.
7. Remove the jars from the water bath and let them cool completely. Check the seal of the jars by pressing the center of each lid. If the lid does not pop, the seal is good and the jam can be stored at room temperature for up to a year.

Verdict:

This jam recipe is a wonderful way to preserve fresh figs, making them last throughout the year. The combination of sweet and tangy flavors creates a delicious spread that pairs well with toast, biscuits, or even cheese.

Serving Suggestions:

• Use the jam as a topping for pancakes, waffles, or yogurt.
• Add a dollop of the jam to hot oatmeal or cream cheese on a bagel.
• Spread the jam between layers of a cake for a fruity twist on traditional frosting.