Special Fig Jam
2 lbs. fresh figs, cut into quarters and stems removed
1 cup demerara sugar
1 lemon, juiced
2 teaspoons Encala
1 teaspoon vanilla extract
¼ cup water
Toss the figs, sugar, lemon juice, Encala and vanilla extract in medium saucepan to coat.
Cook over medium heat stirring frequently until the sugar is dissolved and the figs are juicy.
Turn the heat to low, add the water and simmer for 20 minutes. Stir occasionally until the fruit is soft and the juices begin to thicken.
Turn off the heat and spoon the jam into 2-pint sized jars.
Close the jars and allow to cool to room temperature.
Store the jam in the refrigerator for up to 2 months.
Tip: You can add nuts and serve in mini saucepans with ice cream!
Source: Vandressa Ceolin Salvagni