Homemade jam has never been easier—or more delicious! This Easy Fig Jam with Vanilla and Citrus is a simple, small-batch recipe that delivers a rich, luxurious spread bursting with the sweetness of ripe figs, the brightness of lemon zest, and a subtle warmth from real vanilla bean. No canning skills? No problem. You can whip up this jam in under an hour with just a few basic ingredients.
Perfect for spreading on toast, pairing with cheese boards, or swirling into yogurt, this Mediterranean-inspired jam is a must-try for fig lovers and jam beginners alike.
Why You’ll Love This Fig Jam
✨ Simple & Foolproof: No canning required, just simmer, cool, and enjoy.
✨ Rich & Luxurious Flavor: Fresh figs, citrus zest, and vanilla create a beautifully balanced spread.
✨ Versatile Uses: Perfect on toast, with cheeses, or as a gourmet topping for desserts.
✨ Small Batch-Friendly: Makes about 3 cups—just the right amount for everyday use or gifting.
✨ Freezer-Friendly: Store extra in the freezer for up to 1 year.
Time Needed
- Prep Time: 30 minutes (includes macerating)
- Cook Time: 23 minutes
- Total Time: 53 minutes
- Yield: About 48 tablespoons (3 cups)
Ingredients
- 1 whole vanilla bean
- 2 lbs fresh figs (Brown Turkey or Mission), trimmed and quartered
- 2 cups granulated sugar
- Zest and juice of 2 lemons (about 1–2 tbsp zest, 6 tbsp juice)
How to Make Easy Fig Jam
1️⃣ Macerate the Figs
- Split the vanilla bean lengthwise and scrape out the seeds.
- In a heavy-bottomed saucepan, combine figs, sugar, vanilla seeds & pod, lemon zest, and lemon juice.
- Toss everything gently until well mixed.
- Let sit (macerate) for 30 minutes to dissolve the sugar and let the flavors meld.
2️⃣ Cook the Jam
- Place the pot over medium-high heat and bring the mixture to a boil.
- Reduce heat to medium and simmer, stirring often, for 15-20 minutes until the jam thickens, turns glossy, and darkens slightly.
- Continue cooking until the jam reaches 220°F on a candy thermometer, or until you can draw a path on the bottom of the pot with a spatula.
No Candy Thermometer?
Do the Freezer Plate Test:
- Chill a small plate in the freezer.
- Drop a small spoonful of jam onto the cold plate and return it to the freezer for 2-4 minutes.
- Push the jam gently with your finger. If it wrinkles slightly and moves slowly, it’s ready.
3️⃣ Cool & Store
- Remove the vanilla bean pod and discard.
- Let the jam cool slightly before transferring to clean jars or containers.
- Store in the refrigerator for up to 3 weeks or freeze for up to 1 year (leave 1½ inches of headspace for expansion).
Serving Ideas
🍞 Spread on Fresh Toast or Scones
🧀 Pair with Brie, Goat Cheese, or Manchego for Cheese Boards
🍨 Swirl into Yogurt or Spoon Over Ice Cream
🥐 Use as a Filling for Pastries and Tarts
🍖 Serve with Glazed Meats like Pork or Chicken
Expert Tips for Best Results
- Choose Ripe, but Firm Figs: Overripe figs will make the jam too mushy.
- Don’t Overcook: The jam will thicken as it cools. Overcooking can lead to a rubbery texture.
- Vanilla Paste Substitute: If you don’t have a vanilla bean, use 1 tsp of vanilla bean paste or pure vanilla extract.
- Add a Touch of Honey: For an extra layer of flavor, stir in a tablespoon of honey after cooking.
Fun Recipe Variations
- Orange & Fig Jam: Swap lemons for oranges for a sweeter citrus note.
- Spiced Fig Jam: Add a pinch of cinnamon and cardamom.
- Fig & Balsamic Glaze: Stir in 1 tbsp balsamic vinegar at the end of cooking.
- Fig & Ginger Jam: Add fresh grated ginger for a spicy kick.
- Honey Fig Jam: Replace part of the sugar with local honey for a floral twist.
- Herbed Fig Jam: Add chopped rosemary or thyme for a savory pairing.
- Fig & Almond Spread: Stir in slivered almonds after cooking for a crunchy texture.
- Fig & Red Wine Jam: Replace half of the lemon juice with red wine for depth.
- No-Sugar Added Version: Use a sugar substitute suitable for cooking.
- Frozen Fig Jam: Use thawed frozen figs when fresh figs aren’t in season.
Storage & Freezing Tips
- Refrigerate: Store in airtight jars for up to 3 weeks.
- Freeze: Leave headspace in jars/containers and freeze for up to 1 year.
- To Thaw: Move from freezer to fridge and use within 3 weeks.
- Watch for Spoilage: If mold appears, discard immediately.
Frequently Asked Questions
Do I need to peel the figs?
Nope! The skins soften beautifully during cooking and add texture and color.
Can I use dried figs?
Fresh figs are ideal, but you can rehydrate dried figs in warm water and chop finely for a similar result.
Can I water bath can this recipe?
This recipe is designed for refrigerator/freezer storage. For shelf-stable canning, follow a tested canning-safe recipe.
What’s the best type of fig for jam?
Mission and Brown Turkey figs are perfect for their sweetness and texture.
Final Thoughts
This Easy Fig Jam with Vanilla and Citrus is a foolproof recipe that brings the rich, earthy sweetness of fresh figs to life with bright citrus and a hint of vanilla warmth. Whether you’re spreading it on toast, pairing it with cheeses, or gifting it to friends, this homemade jam is a delicious way to savor fig season in the simplest, most rewarding way.
Print
Easy Fig Jam with Vanilla and Citrus
- Total Time: 53 minutes
- Yield: 48 tablespoons 1x
- Diet: Vegan
Description
Easy Fig Jam with Vanilla and Citrus is a simple, small-batch recipe that combines ripe figs, bright lemon zest, and real vanilla bean for a rich and luxurious spread. Perfect for toast, cheese boards, or gifting, no canning skills required!
Ingredients
- 1 whole vanilla bean
- 2 lbs fresh figs (Brown Turkey or Mission), trimmed and quartered
- 2 cups granulated sugar
- Zest and juice of 2 lemons (about 1–2 tbsp zest, 6 tbsp juice)
Instructions
- Split vanilla bean lengthwise and scrape out seeds. In a heavy-bottomed saucepan, combine figs, sugar, vanilla seeds & pod, lemon zest, and lemon juice. Toss gently to mix. Let sit for 30 minutes to macerate.
- Place the pot over medium-high heat and bring to a boil. Reduce to medium heat and simmer, stirring often, for 15-20 minutes until thickened, glossy, and slightly darkened. Cook until the jam reaches 220°F or passes the freezer plate test.
- Remove the vanilla bean pod. Let the jam cool slightly before transferring to clean jars or containers.
- Store in the refrigerator for up to 3 weeks or freeze for up to 1 year, leaving 1½ inches of headspace for expansion.
Notes
Use ripe but firm figs for best texture. The jam will thicken as it cools, so avoid overcooking. Substitute 1 tsp vanilla bean paste if no vanilla bean is available. Stir in a tablespoon of honey after cooking for added flavor. Perfect for spreading on toast, pairing with cheeses, or swirling into yogurt.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Condiments
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 9g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: fig jam, small batch jam, no canning jam, citrus vanilla jam, homemade fig spread