Description

This small batch fig jam makes just a cup of jam that will be gone in a flash, both in sweet and savory dishes, and with cheese and crackers.

Ingredients

Units Scale

2 cups chopped figs (300g)
3/4 cup sugar (150g, double if you want it like jelly)
1 tbsp balsamic vinegar (optional)
3 green cardamom pods, crushed (optional)
zest and juice of 1/2 lemon
1/4 tsp salt
1/2 tsp pure vanilla extract (or 1/2 vanilla bean)

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Instructions

Pull the stems off the figs and roughly chop them (or finely if you want less chunks). Add to a saucepan along with the sugar, balsamic vinegar, crushed green cardamom, salt and lemon zest and lemon juice (and cut open, scraped out vanilla bean if using). Bring to a boil while constantly stirring and then reduce to a simmer, cover and stir occasionally for about 30-45 minutes or until thickened and jam-like.
Test with adding a little jam on a cold plate (put in the freezer before starting making the jam), run the backside of a spoon in the middle, and if the jam doesn’t run back, it is thick enough. Gel stage at about 220F (104C). Check regularly until you find the right consistency.
Remove from heat and stir in vanilla extract, remove cardamom pods (and vanilla bean if using). Transfer to a clean glass jar, and once it is cool, put the lid on. Store in the refrigerator for about 2 weeks, if you want to store it for longer, freeze it.
Perfect on top of crostini* with creamy goat cheese, walnuts and herbs (like chives, basil or thyme).

Notes

* To make crostini yourself, cut a crusty French bread into 1/3-1/2 inch (1 cm) thick slices and put on a baking sheet. Brush with olive oil on both sides and bake, on the top rack, in a pre-heated oven of 450F (230C) for around 7-9 minutes. Then add a sprinkle of coarse sea salt. Ready to eat almost immediately but you can store them in a tight cookie box for weeks.

Prep Time: 5 minutes
Additional Time: 0 hours
Cook Time: 40 minutes
Category: Appetizers
Cuisine: American

Nutrition

Serving Size: 1 tbsp
Calories: 67
Sugar: 16
Sodium: 46
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 17
Fiber: 1
Protein: 0
Cholesterol: 0