Homemade Fig Jam With Vanilla and Cardamom.
Fig jam to any cheese plate and it’s absolutely amazing. It's also perfect as a topping on Greek yoghurt, ice-cream or as a simple spread on scones or bread.
Ingredients
- 500 g Figs fresh (1 lb)
- 200 g Sugar white (1 Cup)
- 3 tsp Lemon juice freshly squeezed
- 1 Vanilla bean
- 10 Cardamom pods
Instructions
- Rinse the figs, remove the stems and divide each fig into 4 pieces.
- Put them in a large plastic bowl and add granulated sugar.
- Mash and mix the figs using your hands.
- Cut up a vanilla bean and scrape the vanilla bean caviar. Add the vanilla bean and the caviar into the fig mixture and add the cardamom pods.
- Give it a stir and then cover with a plastic wrap and let it rest in the refrigerator for 24-48 hours.
- Use a large pot with a thick bottom. Put the fig mixture into the pot. Begin cooking over high heat, then lower the heat when it starts to boil. Let simmer for 10 – 15 minutes. Stir almost all the time until it becomes jam-like in consistency.
- Remove the vanilla bean and cardamom pods from the jam.
- Use a hand blender to make the jam smooth. If you want you can leave small chunks of figs in the jam.
- Add lemon juice and let it simmer for one more minute.
- Fill the sterilized jars with the hot fig jam mixture and leave 1,5 cm (1/2-inch) space. Wipe jar rims and threads with a wet paper towel. Close the lid and turn the jar upside down until cool. Store in a cool place. Opened jar is stored in the refrigerator.
Notes
It is important that you sterilize jars, rubber gaskets and lids by washing them in the dishwasher, cooking them for a few minutes or heating them in the oven at 150°C (300°F) degrees for 10 minutes.
Βon appétit