11 January, 2015
Dried fig jam
Figs are one of my favourite fruits. Even though they are seasonal, dried figs are available throughout the year. I always buy dried figs and they are my snack at any time of the day. Great on a cheese board or just to bite in to while sipping a cup of tea.
When I have got too many dried figs at hand than I can eat, I usually make this jam. It’s so much fun to eat it this way. You can spread on toast, crackers, scones just like any other jam. No extra sugar added and no jam setter required.
All we do here is bring the figs and water to boil and simmer for a few minutes, until the water evaporates and figs become soft and plump. Use a food processor to grind these to the jam consistency. This will keep for up to a week in a glass jar in the refrigerator.
It has a nice texture with all the tiny seeds and the thick sticky pulp. It is not too sweet but dried figs contain a lot of natural sugars, so be mindful about the serving size.
- 250g dried figs
- 1 cups of water
- Place water in a saucepan and bring to boil.
- Chop the dried figs and add to the boiling water. Reduce heat and let this simmer for about 15 minutes or until water is disappeared.
- Figs should be soft by now. Place the figs in food processor and process until smooth.
- Let it cool down before transferring to glass jars.
- Cover the jars with lids and refrigerate.