Fig Preserves recipe with Vanilla is made with whole vanilla beans and fresh figs. It’s fantastic on toast and crackers, as well as grilled meats and poultry. Everyone loves it!
This unique fig preserves recipe is the most wonderful thing to make during fig season. It’s excellent to have at the ready as it’s delicious with so many foods.
I love making unique preserves recipes — those that I normally wouldn’t easily find on the shelf at my local market.
What’s in Fig Preserves with Vanilla?
- fresh figs
- water
- vanilla pod
- pure vanilla extract
- balsamic vinegar
- sugar
What’s the Difference Between Preserves and Jams
- Generally both jams and preserves have a 50:50 ratio of sugar to fruit.
- Jams are a mixture made of crushed fruit and sugar, cooked together — with or without the addition of pectin. (Pectin is a soluble gelatinous polysaccharide that’s naturally present in ripe fruits.) The amount of pectin added (or not added), depends on the pectin content of the fruit.
- Preserves, also a mixture of fruit and sugar, are cooked the same way as jams — the difference is that the fruit in preserves is usually cut into chunks or in some cases left whole. I love the chunks of figs in this fig preserves recipe as much as the apricots chunks in my Basil Apricot Preserves!
This Fig Preserves recipe is sweet and delicious — and quite sophisticated when infused with the vanilla beans.
How to Make Fig Preserves with Vanilla
- Wash the figs, cut them in half, and place them in a saucepan. Add water, vanilla extract, balsamic vinegar and sugar.
- Use a paring knife to slice open a vanilla pod. With the back of the knife, scrape the vanilla beans into the saucepan with the emptied pod.
- Bring to a boil, reduce to a simmer, and cook until it’s soft and thick, about 35 to 45 minutes.
- Remove the vanilla pods and let it cool to room temperature.
- Store in an air tight jar or container, where it will keep for a few weeks.
How to Use Fig Preserves
Fig Preserves (with or without vanilla), make for a lovely, low stress appetizer for your weekend brunch — on a cracker with cheese would be delightful. I’d choose brie or goat cheese — maybe with a touch of fresh herbs.
Unique preserves recipes like this one are also super tasty spread on a toast, with a little melted butter, for breakfast to have with your coffee. 
What fig varieties can you use?
I used green Kadota figs for this recipe, but you can any variety you like. A few delicious fig varieties . . .
- Black Mission Figs
- Brown Turkey Figs
- Adriatic Figs
- Calimyrna Figs
I hope you enjoy this Fig Preserves Recipe with Vanilla as much I do.
More recipes with figs:
- Upside Down Fresh Fig Coffee Cake Recipe
- Port Glazed Figs with Manchego and Prosciutto
- Fig Cake with Orange and Brown Sugar Glaze
Fig Preserves with Vanilla
Ingredients
- 1 pound green Kadota, or purple Black Mission figs
- ½ cup water
- 1 teaspoon pure vanilla extract
- 2 teaspoons balsamic vinegar
- 2 tablespoons granulated sugar
- 1 vanilla pod
Instructions
- Wash the figs, cut them in half, and place them in a medium-sized saucepan. Add the water, vanilla extract, balsamic vinegar and sugar.
- Then use a paring knife to slice open the vanilla pod. With the back of the knife, scrape the vanilla beans into the saucepan and add the emptied pod as well.
- Bring to a boil, and then reduce to a simmer. Cook until the mixture becomes very soft and thick, about 35 to 45 minutes. Remove the vanilla pods and let it cool to room temperature. Store in an air tight jar or container, where it will keep for a few weeks.
Nutrition
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