Cardamom Fig Chia Jam

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I love the abundance of where I live.  Something is always in season.  Just made it through all the pears and apples.  Been canning like a mad woman.  Now it’s time for the figs.  Oh, the luscious figs.  Probably the most beautiful of all the fruits out there.  Something really amazing about the inside of one of these delectable treats.  Today I present: Cardamom Fig Chia Jam.

I find that making jam is the easiest way to preserve fruits and berries.  I keep it super simple.  I always do it the same way.  I’m a creature of habit.  Making jam with chia seeds has always worked for me so that’s what I do.  I love chia seeds because they are loaded with fiber, protein, and antioxidants.  They are also an excellent source of Omega-3 oils.  Two tablespoons of Chia contain  7 grams of fiber, 2 grams of protein, and 5 grams of omega-3.  (note: heating chia seeds will affect the Omega-3’s so not using it for that in this application.) I like the consistency the chia seeds give to my jams.  Nice and jammy, not too runny.  And it’s super easy.

My lovely friend, Kathleen, has 2 of the most amazing fig trees in her backyard.  Yesterday we headed over there to gather some figs.  You just would not believe the amount of figs on these trees.  It’s endless.  I happily came home with a basketful of figs to eat and cook with.

Have you ever had fig jam?  It’s so tasty.  I like to eat it with a good goat cheese and grain-free crackers.  It’s delicious with meats and stews.  My kids love it on grain-free pancakes.  I even like to eat it by the spoonful.  My favorite addition to fig jam is cardamom.  Sweet and spicy, it reminds me of growing up in a Scandinavian family eating warm cardamom rolls.  Oh…another post idea!

This recipe makes about 4 cups of fig jam.  That’s eight 4 ounce tiny jars to can for me.  Canning jam is so easy.  I do a 10 minute hot water bath.  And DONE!  It makes perfect little gifts for the upcoming holiday season.  Who wouldn’t want homemade fig jam?

You can half the recipe if you just want a bit for now.  This jam will keep for at least a month in the fridge.  It has never lasted longer than that in our household  with my kids devouring it.   Enjoy!  And let me know if you make this.  I love feedback.

Happy Fall, everyone!

Cardamom Fig Chia Jam

★★★★★

5 from 1 reviews

• Author: Katja from Savory Lotus
• Yield: about 4 cups

Ingredients

• 6 cups chopped figs
• 1/2 cup filtered water
• 1/4 cup unsweetened, unfiltered apple juice
• 6 TBS RAW honey (like this)
• 1 and 1/2 TBS fresh lemon juice
• 10 whole cardamom pods (I use THESE)
• 1 tsp vanilla extract
• 2 TBS chia seeds (like these)

Other variations

• If cardamom is not your thing, feel free to experiment. Try adding a whole vanilla bean sliced in half instead of the cardamom pouch. Be sure to remove pod before storing in jars. OR you can substitute use 1-2 TBS fresh grated ginger. Just grate and add to jam while cooking. I love gingery fig jam. Really good with savory meats.

Instructions

1. Take a 6×6 piece of cheesecloth and place cardamom pods on top of it. Gently crush pods with rolling pin. Gather the ends of the cheesecloth and tie into a bundle with a long strip of cheesecloth. (You are making a little pouch similar to a tea bag to steep the cardamon in the jam without having to strain seeds out later)
2. Place figs, water, juice, lemon juice, honey, and cardamom puch into a large pots and bring to a gently boil. Allow to simmer for 5 minutes, lightly crushing the figs with a fork or potato masher.
3. Add 2 TBS chia seeds, stir, and allow to simmer another 10-15 minutes until mixture thickens. Remove from heat, remove cardamom pouch, and add vanilla extract. Give it a little stir now.
4. Allow to cool slightly then ladle jam into cute little jars. Store in fridge for up to a month. ENJOY!
5. If you decide to can you fig jam: Prepare your hot water bath and boil jars for 10 minutes. Ladle mixture into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

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