Background
This spiced fig jam is ideal for the cold months. You can use it for breakfast with croissant and toast, or for cookies, pancakes, waffles, muffins and so on. I used honey for the recipe - for a vegan version you can use date syrup (you’ll need probably less).
Ingredients
- 2 cups chopped figs
- 3 Tbsp honey
- ½ cup water
- ½ lemon juiced
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp mixed spice
Instructions
- Put everything a heavy-based pot and bring to the boil.
- Reduce the heat and cook for about 45 minutes until the figs are soft and the texture is thick, sticky and jam-like. Keep stirring during cooking and add more water if it gets too sticky.
- Turn off the heat and,using a stick-blender, purée the jam until you it’s smooth or remains a bit coarse, depending on your liking.
- Let it cool, then transfer it to a sterilised container and keep refrigerated.
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Categories
- Meal Type: - Breakfast - Brunch - Edible Gifts - Preserves
- Cuisines: - Middle Eastern
- Occasions: - Afternoon Tea - Parties - Picnic
- Ingredients: - Exotic Fruits
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Vegan - Vegetarian
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