Preamble:
I have a rather productive fig tree that I planted about 10 years ago. It is a ‘Janice Seedless White Kadota’, a fig that is green outside and green to red-brown inside when ripe. The seeds are very small, so, in comparison to other figs, when you eat them you don’t really get that popping-seed sensation. The flavor is delicious but mild and very sweet. They are not very “figgy” compared to most other figs, particularly those one finds in products like fig-newtons, or commercial fig jam. They almost taste more like light brown sugar than figs.
This year, as many times in the past, I made fig jam with candied ginger. Always yummy, always a crowd pleaser. But the tree was being super productive and I didn’t want more fig with ginger, so I tried a recipe for fig jam sweetened with honey. That was good, but not as great as it sounded.
The season stayed surprisingly warm, causing figs to continue to ripen for a long time. I went to my spice drawer to see if there was anything that grabbed me to go along with figs besides ginger. I’d take a bite of fig, then a bite of herb or spice, to see what worked. Anise was a winner.
Looking through my library (including Fig Heaven by Marie Simmons, which contains surprisingly few jam recipes), and searching online, I found no recipes for fig with anise, though I did find one for fig with fennel and vanilla. I went back to the spice drawer to taste my figs combined with fennel seeds again. I felt (as I had on my first trial) that the fennel overpowered the fig. I suspect that this might have a lot to do with the fact that my figs are very mild. I am guessing that a more strongly flavored ‘mission’, ‘blackjack’, ‘turkey’ or other such fig might stand up to fennel where 'kadota' does not. Or it might be that I simply like anise more than fennel. In addition to the fennel flavor, the recipe had some oddities, for example, the author likes her jam with a consistency closer to sauce. Who knows why.
So, I used that recipe as just a broad guideline, combining it with my prior jam making experience to create my own recipe for fig jam with anise and vanilla. Wow! It was an out-of-the-park home run. I’ve taken to just eating it straight from the jar. Yuuuuuhhhhm! The only person that I have given a jar to is my mother. I’m keeping the rest for myself.
Here then is my recipe, with a variety of notes.
[PLEASE NOTE: I consider this to be a recipe in progress. I only had a chance to make it twice before the fig season ended. Though each time it was outstanding, I would not call it “tested.” Next year when fig season rolls around again, I will definitely make more. In the meantime, I present it here because it was so damned good, and to hopefully get feedback and suggestions from you. Regardless, as with any (non-pastry) recipe, it should be considered a framework or a guideline, not a strict set of ingredients and steps. Adjust for yourself depending on your own tastes and conditions.]
The Recipe: Fig Jam with Anise and Vanilla
Yield 6 cups 
Ingredients:
3 pounds of kadota figs (macerated in 1lb sugar – see below *)1/2 additional lbs sugar (May still be a bit too sweet for some tastes *)2 pinches salt2 Tbs lemon juice1 rounded teaspoon anise seeds1-2 tsp lemon zest2.5 tsp vanilla extract (see note **)
Notes:
* I harvest my figs as they ripen, which can take several days for 3lbs. As I harvest, each day, I cut the stem end off & any bruised parts, cut the figs into quarters, and add them to a large container (I use a 4qt “Cambro”) covered in sugar with a bit of lemon. This then goes in the fridge to wait until I have enough figs and time. I keep note of the quantity of fig and sugar as I add more and more. The sugar and lemon help preserve the fig, and the maceration makes it release liquid (which you use), making it cook more quickly and thus producing a better taste.When adding sugar before cooking, only add enough to bring the weight of sugar up to ½ the weight of fruit (after cleaning). Even this might be a bit too sweet for some people, or, if using a less sweet fig, you might want more. Adjust to taste.** The original recipe called for using 1 to 2 vanilla pods, which is what I did for the first batch. Unfortunately, the vanilla seeds made the jam unattractive – full of black specks. For the second batch I used vanilla extract instead. The result was more attractive, less expensive, slightly easier to make, and no less delicious.
Method:
Stem and cut up figs. Macerate with sugar & lemon juice in the refrigerator for up to 10 days.Put several spoons on a plate in the freezer for testing setting of the jam. I have found the thermometer method unreliable.
Prepare jars for sterile canning using whichever method you prefer, or for freezer jam, etc.
When almost set, stir in vanilla extract.
When set, ladle into hot jars and process.
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