FIG AND VANILLA JAM

By MystiQ

Ingredients

• Makes about 2 1/2 pounds
• Takes 50-55 minutes
• Keeps 6 months
• 1 1/2 pounds ripe figs with soft skins, trimmed and cut into quarters
• Zest and juice of one organic lemon, washed
• 1 small cooking apple, peeled, cored, and coarsely chopped
• 1 vanilla bean, sliced lengthwise
• 3 1/2 cups granulated sugar

Details

Adapted from pbpulse.com

Preparation

Step 1

Put the figs in a preserving pan or a large heavy-bottomed saucepan with the lemon zest and juice, chopped apple and vanilla pod. Cook over low heat for about 20 minutes or so, stirring occasionally, until the figs are softened and broken down. (Took me a little longer than that.)
Add the sugar and cook over low heat, stirring continuously, until the sugar has dissolved. Then bring to a boil and cook at a rolling boil, stirring occasionally, for about 15-20 minutes or until it reaches the setting point. Skim away any residue as it cooks. Remove the pan from the heat while you test for a set.
Carefully remove the vanilla bean, then ladle into warm sterilized Mason jars, leaving 1/4-inch headspace. Process in a boiling water bath for five minutes, then cover, seal with a two-part top, and label. Store in a cool, dark place, and refrigerate after opening.