Cardamom Fig Jam
The flavor of sweet, fruity figs pairs beautifully with a gentle hint of cardamom from cracked cardamom pods in this easy-to-make jam.
Servings: 20
Calories: 97kcal
Ingredients
- 2 lbs. fresh figs cut into 1/2-inch pieces
- 300 g sugar 1.5 cups*
- 6 tbsp lemon juice freshly squeezed
- ½ cup water
- 10-15 cardamom pods or 1.5-2 teaspoons of ground cardamom
Instructions
- Cut the figs into 1/2-inch pieces, toss them in the sugar, and let them sit for 30 minutes to overnight.**
- Add them to a non-reactive saucepan and simmer over medium-low heat for 15-20 minutes, stirring, until the sugar is completely dissolved.
- Crack the cardamom pods and add them to the saucepan. Add the lemon juice and water. Simmer over medium low heat for 20-25 minutes until the figs are soft and the liquid coats the back of a spoon. Remove any foam that foams using a slotted spoon.***
- Pick out the cardamom pods and spoon the jam into steralized 1/2-pint jars. Leave a 1/4-inch headspace. Cool the filled jars to room temperature. Place lids and bands on jars and label.
Notes
* You can use granulated, cane, brown, turbinado, or even honey for the sugar. Honey is my favorite, but I make it with granulated sugar most often.
** Get a head start by macerating your figs: cut them into 1/2-inch pieces, toss them in the sugar, and let them sit overnight. You can also macerate them for just 30 minutes. Taking the extra time to macerate the fruit draws out the water from the fruit and yields a more flavorful jam. This also helps make the preserving processes safer.
*** Although you don't need to remove the foam (it's just bubbles), doing so will result in a more clear jam.
Refrigerate for up to 3 weeks or freeze for up to 1 year.
Nutrition
Calories: 97kcal | Carbohydrates: 25g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 127mg | Fiber: 2g | Sugar: 22g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.4mg
