Fig Season Is Here!
Using fresh produce is the best! Summer time is the perfect time, especially going to farmers markets. One day visiting with my cousin she got a ton of fresh black mission figs, half from the markets and the other half from visitors who brought figs as a gift.
My cousin and her family ate them everyday for a week. You can say they were figged out!
That is when I was over there babysitting her daughter, she gave me about 1 1/2 lbs of figs. They were perfectly ripped but there was no way you could eat all of them in time before they spoiled. So I instantly thought that I can make a jam with them so the shelf life could last longer.
The important part for me was to make jam that is Paleo friendly. So when thinking about what I can and cant eat on this diet, it was going to take some creative experiments. Creating a recipe is exciting for me and my family loves to taste test.
This recipe features organic honey, maple syrup and fresh lemon juice.
After making the jam. I went back to my cousins and let me say they loved it! The jar that I brought over was clean out in 15 minutes after dropping it off. This recipe is perfect for bread and crackers on cheese if you like or by the spoonful!
Paleo Fig Honey Jam
Organic~Gluten Free~Dairy Free
- 3 cups 26 ounces fresh mission figs
- 1/2 cup water
- 1/3 cup honey organic
- 1/4 cup maple syrup organic
- 1/4 cup fresh lemon juice
- 2 teaspoon vanilla extract
Clean figs, remove stems and quarter figs. Place the cut figs into a sauce pan with water, honey, maple syrup and lemon juice. Put on medium-high heat. Bring to a boil, covered to medium. Stir occasionally to make sure the bottom doesn’t burn. Boil for 40 – 50 mins.
Remove from heat, add vanilla extract. Be Careful! Mixture will very hot!!! Put mixture into a food processor (or Vitamix blender will work as well!) and blend till chunks are small or to desired consistency. Taste the jam, add more lemon juice if needed. Start with 1 tablespoon of juice.
Rapidly cool down jam by putting mixture into a metal bowl over another bowl filled with ice water, called an ice bath. Once cooled, put jam into jars, or in an air tight container. Recipe makes about 2 ½ – 3 cups of jam. Enjoy!
Fig Jam can last up to one month in an air tight container in the refrigerator! Unless you don’t eat all of it first!
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