Spiced Fig Jam

If life gives you figs, make fig jam to accompany with so many wonderful ways; spread on crackers, pita chips, toast, and bagels, even on roti and last but not least on cheese. Figs and Fig Jam are aesthetically appealing and they are great to incorporate with cake, cheesecake or tart filling and toppings. Ripe figs are naturally sweet; so spicing it up a little with crystallized ginger and chili takes to a different level. Fig Jam is perfect for fall and winter season. It's not too sweet; it’s delicious! 

I never knew fig is eaten as fruit in my native land. Figs are used only in savory dishes in India. They are tiny green colored flowers, not as big as we get them here. Honestly, I was bit hesitant to bite a fig first time. It's so sweet in fact sweeter than sugar when fully ripened and soft. Figs are actually inverted flowers that bloom internally. So, technically figs are not fruits. Figs are highly nutritious. Our tiny mission fig tree gave us 12 very good sized figs this year and we just munched on them. 

These figs are store bought and this jam was made in a jiffy. My teen loves this jam on toasts and crackers with brie cheese, British cheddar and Parmigiano-Reggiano! Use proper canning method to store in the cupboard for longer time. 

Ingredients~

1 lb. black mission figs, chopped

1/2 cups raw sugar (adjust accordingly)

1 tbsp lemon juice

1 tsp thinly chopped crystallized ginger

1 pinch of cayenne pepper

1 pinch of salt

Method~

In a 2 quart sauce pan, add the chopped figs and sugar. Cook and stir on medium high heat until the sugar dissolves. Reduce heat and Let the mixture come to a simmer, then add the lemon juice, salt and ginger. Simmer for 10 minutes, stirring occasionally. Once jam thickens check for sweetness. If you add more sugar or lemon juice cook for a few minutes again. If you want smooth jam run a hand blender or leave the jam chunky(I prefer chunky). Transfer to a clean container and store in the refrigerator with a lid for up to two weeks or use proper canning method for up to several months. Enjoy as you like. 

Happy Cooking!