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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