Directions:

1. Whether you are using fresh or dried figs, you need to remove any stems before cooking.

2. If using dried figs: place the figs in a large saucepan with water and bring to the boil. Remove from heat and cover with a lid. Let figs stand until they are plumped. Remove figs from liquid with a slotted spoon.

3. Next, puree figs (fresh or dried) in a food processor until nearly smooth. Then transfer mixture to a heavy-bottomed saucepan and add lemon juice, sugar, salt, and vanilla. Bring to the boil over medium-high heat, then reduce heat to medium. Cook, stirring until it becomes thicker and has a jam consistency.

4. Ladle hot fig mixture into sterilised jars and add lids, but don’t tighten them. Allow to cool for 1 hour, then transfer to the fridge to cool completely. When cooled, tighten lids.

5. Store fig jam in the fridge.