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Homemade fig jam spooned into pint-sized jars and cooling.

Fast Fig Jam

Made with just a handful of ingredients and no need for pectin or long boil times, this jam comes together quickly and is packed with rich, jammy flavor.
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Ingredients
  

  • 2 lbs fresh figs stems removed and quartered
  • 1 cup granulated sugar
  • 1 lemon juiced
  • 1 vanilla bean split (or 1 tablespoon vanilla extract)
  • ¼ cup water

Instructions
 

  • In a medium saucepan, toss together the quartered figs, sugar, lemon juice, and vanilla bean (including the scraped seeds and pod). Stir until the figs are well coated and the sugar begins to dissolve.
  • Place the pan over medium heat and cook, stirring frequently, until the sugar is fully dissolved and the figs start to release their juices—about 5–7 minutes.
  • Reduce the heat to low and add the water. Simmer for about 20 minutes, stirring occasionally, until the figs are soft and the mixture has thickened slightly into a jam-like consistency.
  • Turn off the heat and remove the vanilla pod (if using). Spoon the jam into two clean pint-sized jars. Let them cool to room temperature before sealing and refrigerating.