Ingredients:
1 kg of fresh black figs
500g of cane sugar
1 vanilla pod (Mayotte for preference)
200ml (1 glass) of water
Juice of 1/2 lemon
Method:
Choose only ripe black figs. Wash then then dry with kitchen paper. Remove the stems from the figs then slice in half lengthways. Place a plate in the refrigerator to cool.
Peel away the skin if thick then place the fruit in a tall pan. Pour over the water then stir in the sugar, lemon juice and the vanilla pod, split in half lengthways. Mix again, then set aside to macerate for 1 hour.
Place over medium heat and bring to a simmer. Use a spoon to remove any scum from the surface of the fruit mixture and cook for 30-40 minutes.
Check the jam for setting by placing a spoonful on the chilled plate. When ready it will form a crinkly skin when pushed with a thumbnail.
Remove the vanilla pod (don't discard, it can still be used to make vanilla sugar). Scoop 1/3 of the jam mixture into a food process and render to a purée. Return this to the saucepan and stir to combine.
Pour the still hot jam into warmed and previously sterilized jam jars. Secure the lids and set the jam aside until cooled. Label then store the jars in a cool, dark, cupboard.
This will keep, unopened for up to a year. Once opened store in the refrigerator where it will keep for several weeks.
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