Easy Fig Jam

Ingredients

• 1 kg ripe figs, trimmed, roughly chopped
• 500g caster sugar
• 1 vanilla bean, split, seeds scraped
• 1 cinnamon quill
• Pared rind and juice of 1 lemon

Method

Place ingredients in a bowl, cover and stand overnight at room temperature. Transfer to a pan over low heat and stir to dissolve sugar. Bring to the boil, then cook over very low heat, stirring regularly, for 45 minutes or until thick and sticky. Mash figs gently with a fork or masher to break up a little. Remove vanilla pod, quill and rind, then cool slightly, and seal in sterilised jars. Store for up to 3 months.