As the name suggests, this Chilli Fig Jam is sweet however with the beautiful chilli after-kick it isn’t the kind of jam you may be used to on toast!
If you are lucky enough to have a fig tree you may already appreciate that figs ripen when they ripen, which isn’t necessarily all at once. Once soft they need to be picked immediately before the birds get them (as they are far too delicious for our feathered friends to ignore) and consumed soon after. While you can eat them raw, or baked drizzled with honey, you may wish to preserve them – hence this recipe.
Perfect to accompany a meat dish, or to hero a cheese platter, or a Dagwood Sandwich (with everything thrown in) this versatile Chilli Fig Jam is so very moreish. It may just be my new favourite relish for EVERYTHING!
Despite the absence of much liquid in the ingredients list, you’ll soon discover the figs simmer down nicely in their own juices, then reduce further as the cooking progresses. It’s a quick cook with just 45 minutes on simmer, so you’ll be bottling in no time.
This recipe calls for a handful of sprigs of thyme. Count them as you add them…it will make it easier when you come to fish them out before blitzing so you don’t lose some!
Chilli Fig Jam
Ingredients
- 1 kg of fresh figs (approx 20-24)
- 3 fresh chilli (any colour)
- 1 1/2 cups white sugar
- 3 Tbsp honey
- 2 Tbsp lemon juice (or white vinegar)
- a handful of fresh thyme sprigs
Method
- Cut off the stems of the fresh figs, then dice roughly.
- In a medium pot add all ingredients and combine well. Over a low-medium heat and stir well until the sugar dissolves.
- Bring the mix to a boil then reduce again on a gentle simmer for approx 45 minutes, stirring regularly so it doesn’t catch and burn on the bottom.
- Once the mix has reduced, remove the thyme sprigs.
- Using a stick blender or food processor, blitz the mixture into a thick puree.
- Spoon into sterilised preserving jars ‘as is’ or blend the mix into a puree with a stick blender.
- Keep in the fridge OR use the water bath method by submerging the full jars (lids tightly on) into water, fully covered by water, and bring to the boil. Allow to cool in place before removing, or when cool enough to handle.
