Name: Cardamom Fig Chia Jam
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); 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.

Ingredients

Scale

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.

Cook Mode Prevent your screen from going dark

Instructions

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)
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.
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.
Allow to cool slightly then ladle jam into cute little jars. Store in fridge for up to a month. ENJOY!
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.