Vanilla Fig Jam

Serves 6

By Morgan Shupe on September 8, 2014 , categorized in Sides & Appies

fig jam

Whether you’re making a quick jam or ready to can to preserve the harvest, this fig jam is perfect all fall long.


  • 5 cups figs, stems removed, half peeled, chopped
  • 3/4 cup sugar
  • 2/3 cup water
  • 2 sprigs rosemary
  • 1 vanilla pod, cut in half
  • 1 lemon, zest and juiced
  • 1 pinch salt


  1. Blend, heat, preserve!

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.