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By Katja Heino 14 Comments
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Cardamom Fig Chia Jam

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fig jam

I love the abundance of where I live.  Something is always in season.  Just made it through all the pears and apples.  Been canning like a mad woman.  Now it’s time for the figs.  Oh, the luscious figs.  Probably the most beautiful of all the fruits out there.  Something really amazing about the inside of one of these delectable treats.  Today I present: Cardamom Fig Chia Jam.

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Cardamom Fig Chia Jam

I find that making jam is the easiest way to preserve fruits and berries.  I keep it super simple.  I always do it the same way.  I’m a creature of habit.  Making jam with chia seeds has always worked for me so that’s what I do.  I love chia seeds because they are loaded with fiber, protein, and antioxidants.  They are also an excellent source of Omega-3 oils.  Two tablespoons of Chia contain  7 grams of fiber, 2 grams of protein, and 5 grams of omega-3.  (note: heating chia seeds will affect the Omega-3’s so not using it for that in this application.) I like the consistency the chia seeds give to my jams.  Nice and jammy, not too runny.  And it’s super easy.

My lovely friend, Kathleen, has 2 of the most amazing fig trees in her backyard.  Yesterday we headed over there to gather some figs.  You just would not believe the amount of figs on these trees.  It’s endless.  I happily came home with a basketful of figs to eat and cook with.

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Have you ever had fig jam?  It’s so tasty.  I like to eat it with a good goat cheese and grain-free crackers.  It’s delicious with meats and stews.  My kids love it on grain-free pancakes.  I even like to eat it by the spoonful.  My favorite addition to fig jam is cardamom.  Sweet and spicy, it reminds me of growing up in a Scandinavian family eating warm cardamom rolls.  Oh…another post idea!

This recipe makes about 4 cups of fig jam.  That’s eight 4 ounce tiny jars to can for me.  Canning jam is so easy.  I do a 10 minute hot water bath.  And DONE!  It makes perfect little gifts for the upcoming holiday season.  Who wouldn’t want homemade fig jam?

You can half the recipe if you just want a bit for now.  This jam will keep for at least a month in the fridge.  It has never lasted longer than that in our household  with my kids devouring it.   Enjoy!  And let me know if you make this.  I love feedback.

Happy Fall, everyone!

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Cardamom Fig Chia Jam

★★★★★ 5 from 2 reviews
  • Author: Katja from Savory Lotus
  • Yield: about 4 cups 1x
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Ingredients

Scale
  • 6 cups chopped figs
  • 1/2 cup filtered water
  • 1/4 cup unsweetened, unfiltered apple juice
  • 6 TBS RAW honey (like this)
  • 1 and 1/2 TBS fresh lemon juice
  • 10 whole cardamom pods (I use THESE)
  • 1 tsp vanilla extract
  • 2 TBS chia seeds (like these)

Other variations

  • If cardamom is not your thing, feel free to experiment. Try adding a whole vanilla bean sliced in half instead of the cardamom pouch. Be sure to remove pod before storing in jars. OR you can substitute use 1-2 TBS fresh grated ginger. Just grate and add to jam while cooking. I love gingery fig jam. Really good with savory meats.

Instructions

  1. Take a 6×6 piece of cheesecloth and place cardamom pods on top of it. Gently crush pods with rolling pin. Gather the ends of the cheesecloth and tie into a bundle with a long strip of cheesecloth. (You are making a little pouch similar to a tea bag to steep the cardamon in the jam without having to strain seeds out later)
  2. Place figs, water, juice, lemon juice, honey, and cardamom puch into a large pots and bring to a gently boil. Allow to simmer for 5 minutes, lightly crushing the figs with a fork or potato masher.
  3. Add 2 TBS chia seeds, stir, and allow to simmer another 10-15 minutes until mixture thickens. Remove from heat, remove cardamom pouch, and add vanilla extract. Give it a little stir now.
  4. Allow to cool slightly then ladle jam into cute little jars. Store in fridge for up to a month. ENJOY!
  5. If you decide to can you fig jam: Prepare your hot water bath and boil jars for 10 minutes. Ladle mixture into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

Did you make this recipe?

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Filed Under: Condiments and Such Tagged With: fig jam, figs, jam

Reader Interactions

Comments

  1. linda spiker says

    October 28, 2013 at 6:22 am

    I would love to share this post in my “DIY Holiday Gifts” post in a few weeks. Let me know if that is ok with you:)

    Linda Spiker
    The Organic Kitchen

    Reply
    • Katja says

      October 28, 2013 at 6:48 am

      No, problem. Thanks for sharing. I am just working on an edible holiday gift post as well. Would love to share something of yours as well if you are interested. Your site is beautiful!!!
      Warmly,
      Katja

      Reply
      • linda spiker says

        October 28, 2013 at 3:54 pm

        Thanks! I actually just added a link fro chocolate bark but will look thru my website and see what else might work:)

        Reply
  2. Karen June says

    October 29, 2013 at 4:10 pm

    This fig jam recipe looks delicious! Thank you for sharing it … will pin it to my recipes list 🙂

    ★★★★★

    Reply
    • Katja says

      October 30, 2013 at 6:48 am

      Thanks for sharing!! 🙂

      Reply
  3. Sara says

    August 22, 2016 at 6:26 am

    Hello, great recipe!
    Should I peel the figs?
    thanks
    Sara

    Reply
    • Katja Heino says

      August 22, 2016 at 11:44 am

      No, you do not need to peel the figs. 🙂

      Reply
  4. Eloise says

    August 19, 2018 at 10:28 am

    This recipe didn’t gel and is more of a sauce than a jam.

    Reply
    • Katja Heino says

      September 2, 2018 at 7:51 am

      Did you add the chia seeds? 2 tbsp of chia seeds will plump up and absorb the moisture and make this jam jammy. If your jam is not jammy enough for you, you can add a bit more chia seeds. Hope that helps.

      Reply
  5. Traci Navarrette says

    September 28, 2022 at 8:45 am

    I made this with 1/2 tsp of ground cardamom instead of the pods because that’s what was available in my area. It’s a delicious recipe! I added a bit more honey and about a tablespoon more of lemon juice. Do you know the acidity of the recipe as written? I made this and canned a few jars, I’m hoping the extra lemon juice and honey keeps it at a safe pH for canning!

    ★★★★★

    Reply
    • Katja Heino says

      October 2, 2022 at 4:24 am

      I haven’t tried canning this. Please let me know how it goes.

      Reply
      • Traci Navarrette says

        October 16, 2022 at 6:54 am

        I used some kombucha test strips to test the pH after canning…..it was at 4.5 pH, so turned out safe! I would say for those canning, add some extra lemon juice to make sure the recipe is acidic enough. The figs are so sweet, it’s not tart at all with the extra lemon. Thanks a bunch, delicious recipe!

        Reply

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