Easy Fig Jam

In a large saucepan, toss the fig pieces with the sugar to coat using a rubber spatula or wooden spoon. Let the figs rest for about 20 minutes until they become juicy.

Add the lemon juice, zest, water, sherry, vanilla and ginger. Stir to evenly distribute all the ingredients. Bring the fig mixture to a boil on medium heat and stir until the sugar is completely dissolved.

Lower the temperature to a simmer over low heat. Occasionally stir the figs until the fruit is soft and can be easily mashed with a wooden spoon. The mixture should thicken and the liquid should appear like a syrup, about 20-28 minutes of simmer time.

Frozen plate test: Take the frozen plate out of the freezer, then spoon a little jam onto it once thickened, if it runs back together cook for 3 more minutes and test again, but if it stays separated it’s ready.

Thermometer test: Insert a candy thermometer into the jam and remove from heat at 218–220ºF (103–104ºC), though trusting the plate test and your senses helps avoid overcooking and preserves fresh flavor.

Turn off the heat and carefully spoon the hot fig jam into clean glass heat proof canning jars leaving about 1/4-inch space from the rim. Tightly close with a lid and invert the jars to cool to room temperature. 

Allow the jars to cool completely before storing them in the refrigerator. Jam will stay fresh in the fridge for up to 3 months.