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Overnight Fig and Vanilla Jam

Overnight Fig and Vanilla Jam

Difficulty: Average
Season: Autumn
Preparation: 5 minutes + Overnight
Cooking: 45 minutes

How to


  1. Wash, trim and quarter figs and add to a large bowl with the lemon juice, sugar and the vanilla bean, split lengthwise.
  2. Using a potato masher, lightly mash the mixture to combine. Cover and refrigerate overnight to allow the flavours to develop.
  3. Transfer mix to a large, thick based saucepan. Place over low heat and stir to dissolve the sugar. Bring the mixture to a boil then continue to cook over low heat for 45 minutes, stirring regularly.
  4. Meanwhile, sterilise glass jars and lids by boiling over the stove for 10 minutes. This recipe makes approximately one large or two smaller jars.
  5. Once the mixture has thickened, remove from heat to cool slightly. Remove vanilla bean from the jam. Carefully ladle into warm jars and seal.


Serving ideas

Serve on crusty bread as a jam, stir through good quality vanilla ice with a splash of Muscat as a decadent dessert, or add to a cheeseboard.

Handy Tips

Sterilise glass jars easily by running them through a hot dishwasher cycle.


  • 1kg fresh figs
  • 500g white sugar
  • 125ml lemon juice
  • 1 vanilla bean