Fig Jam
Serves: Makes 2 cups
  • 9 ounces whole dried figs
  • 1½ cups water
  • ½ cup turbinado or light brown sugar
  • ½ to 1 cup white sugar, to taste
  • Juice of one lemon
  • 2 teaspoons to 1 tablespoon balsamic vinegar to taste
  • ¾ teaspoon ground cardamom
  1. Put the figs, water, sugar, and lemon juice in a heavy bottomed sauce pan and bring to a boil.
  2. Reduce the heat to a simmer and cook until the figs are tender, about twenty minutes.
  3. Allow to cool slightly and then put into a food processor and process until it is a smooth paste.
  4. Add the vinegar, stirring well after each addition and tasting until it suits your taste.
  5. Add the cardamom and mix well.
  6. Put into small jelly jars and, if you intend to store them for a couple of months, adjust the lids and rings, and process in boiling water bath for about ten minutes.
Recipe by Taste Buds at