Fig Jam
This dried fig jam is equally great as a spread on a biscuit in the morning, on a sandwich in the afternoon, or on a cheese board in the evening.
Trim off the ends of <quantity>500<unit>g</unit></quantity> of dried figs, and add the figs to a pan
Add <quantity>¼<unit>cup</unit></quantity> of molasses and <quantity>½<unit>tsp</unit></quantity> of salt
Add black pepper powder to taste and <quantity>1½<unit>tsp</unit></quantity> of sugar
Add <quantity>1½<unit>tsp</unit></quantity> of whole grain mustard and cover all the ingredients with water
Place the pan over medium heat. Once it starts to boil, put the lid on, turn the heat down to low, and let it simmer for 45m to break down the figs
Use a hand blender to purée the jam to a smooth and spreadable consistency
Transfer the jam to a sanitized recipient and let it cool down. The fig jam is ready
Enjoy! This jam is very flavorful, and it can be stored in the refrigerator for up to 2 weeks!
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