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Cardamom Fig Chia Jam

  • Author: Katja from Savory Lotus
  • Yield: about 4 cups 1x


  • 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.


  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.