This fabulous fig jam recipe is perfect when figs are flourishing! Yes jam is made from sugar but a spoonful of slow cooked lush fruit mixed with organic sweeteners and eaten on your favourite sourdough weekend toast is a treat. Eating well is about making choices. Where would you like your daily spoonfuls of sugar to come from...I know this is top of my list.
Figs are delicate fruits and can be difficult to locate - even when in season which is end of summer, early autumn. The reason for this is because figs can only be stored for a few days before over ripening, they are easily squashed and bruised making them difficult to transport. A good way to preserve fig if you see them going cheap or find yourself with a bowl full of over ripe ones is to make this fig jam recipe, it only takes an hour.
BEAUTY FOOD BENEFITS
Figs are rich in calcium and are one of the richest sources of this essential beauty mineral. The combination of potassium and calcium is perfect for keeping bones and teeth strong and maintaining a gorgeous smile. Their high fibre content helps to increase the absorption of essential nutrients and assists in the removal of toxins to help create a clear complexion.
Lemons are powerful antioxidants which help to prevent free radicals from damaging our body. Their high vitamin C content works well to protect collagen and elastin from damage, helping to maintain a smooth, tight appearance.
Ginger also helps to tighten skin while reducing redness due to its anti-inflammatory properties.
FABULOUS FIG JAM RECIPE
1 to 1.5 hrs wo to go. Makes 1 cup
YOU'LL NEED
450g fresh figs, washed, stems removed and cut into quarters
1/2 cup organic honey
1/2 cup rapadura sugar
1/4 cup water
1/4 cup fresh lemon juice
1 1/2 tspn lemon zest
1 1/2 tspn ground ginger or a little freshly grated ginger or finely chopped glace ginger (optional)
HOW TO
- Place figs, honey, sugar and water in a large saucepan. Let sit, unheated for about 15 minutes.
- Over medium to high heat, with lid on bring the mixture to a boil and boil for 2 minutes. Turn down to a simmer, ensure all sugar on pan is dissolved.
- Cook slowly for 30 to 45 minutes, as the water evaporates, the sugar will start to caramelise so be careful and stir occasionally to stop sugars from burning.
- Add lemon juice, zest and ginger and stir, cooking for another 2 minutes. Turn off the heat and allow to cool.
- Spoon your fig jam into your (sterilised) jar, place on the lid and allow to cool completely before placing it into the fridge.
TIPS AND TRICKS
- Enjoy this fig jam recipe spread over wholesome sour dough toast. You can also dollop on top of warm breakfast cereals. Eg oats or quinoa porridge.
- For dessert a dollop of this fig jam recipe is fabulous with natural unsweetened yoghurt.
- Try a smidgen with organic goats cheese and crackers. You could even make your own home made crackers!
- Search around local stores or markets and see if you can find your honey made locally to use in you fig jam recipe.
Place figs, honey, sugar and water in a large saucepan. Let sit, unheated for about 15 minutes to soften the fruit.
Over medium to high heat, bring the mixture to a boil and boil for 2 minutes, bringing down to a simmer.
Cook for 45 minutes at a low simmer, stirring often to stop honey from burning. Over time, the figs will begin to break down, you can mash them a few times to achieve a desired consistency...big chunks create a gorgeous texture too.
Add lemon juice, zest and ginger and stir, cooking for another 2 minutes. Turn off the heat and allow to cool.
Spoon your caramelised fig jam into your jar, place on the lid and allow to cool completely before placing it into the fridge.
