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Spiced fig jam

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).
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. Put everything a heavy-based pot and bring to the boil.
  2. 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.
  3. 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.
  4. Let it cool, then transfer it to a sterilised container and keep refrigerated.