It’s actually super easy to make homemade fig jam . Figs are probably my favorite fruit, and finally the fig season started. The other day I received a large bag of figs that my sister-in-law had picked from her country house. Because it is so easy to prepare, it became homemade fig jam for the whole family. Every year I make new variations. This year I made one with vanilla and cardamom.
I usually prepare the jam before cooking it. Rinse the figs, remove the stems and divide each fig into 4 pieces. Toss them in a large plastic bowl and add granulated sugar. Mash and mix the figs using your hands.
After that, cut up a vanilla bean and scrape the vanilla bean caviar. Add the vanilla bean and the caviar into the fig mixture add some cardamom pods. Give it a stir and then cover with a plastic wrap and let it rest in the refrigerator for 24-48 hours.
Use a large pot with a thick bottom. You will need it, because when you make jam, it tends to splash. Put the fig mixture in the pot. Begin cooking over high heat, then lower the heat when it starts to boil. Let simmer for 10 – 15 minutes. Stir almost all the time until it becomes jam-like in consistency. Remove the vanilla bean and cardamom sticks from the jam.
Because we cut the figs in 4 parts you’ll have big chunks of figs in the jam. Now you need to use a hand blender to make the jam smooth. If you want you can leave small chunks of figs in the jam. Add lemon juice and let it simmer for one more minute.
Fill the sterilized jars with the hot fig jam mixture and leave 1,5 cm (1/2-inch) space. Wipe jar rims and threads with a wet paper towel. Close the lid and turn the jar upside down until cool. Store in a cool place. Opened jar is stored in the refrigerator. I prefer to store all my jars in the refrigerator even the ones I haven’t opened.
It is important that you sterilize jars and lids by washing them in the dishwasher, cooking them for a few minutes or heating them in the oven at 150°C (300°F) for 10 minutes.
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