Overnight fig & vanilla jam
Wash, trim and quarter figs and add to a large bowl with the lemon juice, sugar and the vanilla bean, split lengthwise.
Using a potato masher, lightly mash the mixture to combine. Cover and refrigerate overnight to allow the flavours to develop.
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.
Meanwhile, sterilise glass jars and lids by boiling over the stove for 10 minutes. This recipe makes about one large or two smaller jars.
Once the mixture has thickened, remove from heat to cool slightly. Remove vanilla bean from the jam.
Carefully ladle into warm jars and seal.
Simply serve with crusty bread or stir through good quality vanilla ice-cream with a splash of Muscat as a decadent dessert. You can also add it to a cheeseboard.
Sterilise glass jars easily by running them through a hot dishwasher cycle.