What do you do when a friend brings over 31 kilograms (thats over 60 pounds!) of figs and says help! If you’re not a food blogger, you’d probably just start eating them one after another after another! Lucky for my friend from Goma Greens I had another delicious solution to the fig problem. Let’s use them up so that her subscribers can enjoy them!
Right away I knew exactly how to use the 31 kilograms of figs… And fast! That’s because, unlike other fruit that’ll last a week in your refrigerator, figs are not that time generous. They go bad very fast and there’s no better way to use up a lot of figs than with Easy Chunky Fig Jam.
This summer I ate my body weight in figs while vacationing in Lebanon. The Middle East is known for ample fig trees, so I was surprised when I found to that China also produces figs.
Surprised and a bit disappointed…
Unlike Lebanese figs that are very sweet and bursting with seeds and flavour, Chinese figs are not very sweet and have more white flesh than juicy seeds. They’re also less flavourful than what you pluck off a tree in Lebanon. But that doesn’t mean that they’re not they should be thrown away. On the contrary! With the help of some subtle spice flavours like cinnamon, cloves and ginger these bland Chinese figs make a delicious jam.
When making the jam, you want the sugar to thicken and the figs should become very tender so that you can mash them. If there is a lot of white flesh on the figs, cut some of it away as it can be tough to mash if it’s too fleshy. You can also use an immersion blender to break up all of that thick flesh and create a less chunky version of this jam.
Oh and don’t forget! Remember to stir a lot! You don’t want to burn the sugar. Oh does that make a mess! And don’t even get me started on having to clean a sugar-burned pot! So do yourself a favour and stir, stir, stir!
This Easy Chunky Fig Jam is absolutely scrumptious on a fresh French Baguette with a thick wedge of Brie Cheese. Spice up your morning oatmeal with a spoonful for a bit of sweetness and unique flavour.
To all my Goma Greens subscribers, I would love to hear your feedback on the jam? Did you love it or hate it? Are you inspired to make it?
And if you’re not a Goma Greens subscriber what are you waiting for? Fresh vegetables and fruit from the farm to your door? What more could you ask for? Visit Goma Greens now to set up your subscription—> SUBSCRIBE NOW
Yields 3 cups
When your friend shows up with 31 kilograms of figs, turn them into a delicious Easy Fig Jam!
1 hr, 15 Prep Time
60 minCook Time
2 hrTotal Time
- 1 kilo Chinese Figs, stemmed and quartered
- 1 1/2 - 2 cups Sugar
- 1/2 cup Honey
- 1 Lemon, peeled with a vegetable peeler
- 1 Lemon, juiced
- 1 Cinnamon Stick
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Ginger
- 1 large Dried and Sugared Ginger, optional (you can omit or increase the ground ginger to 1 teaspoon)
- Add all of the ingredients to a pot and let sit for 60-120 minutes.
- Turn on high and bring to a heavy boil, stirring often to avoid burning the sugar.
- Reduce heat to medium and simmer for 50 minutes, stirring often.
- You'll notice towards the end of the cooking time that the mixture is quite thick. That's what you want. Keep stirring.
- Remove the lemon peels (optional) and carefully pour into a jar. Cover with a lid and refrigerate. This is an eat it now method, not canned, but will last 2-3 months in the refrigerator.
You can double, triple or quadruple this recipe but the cooking time will increase respectively.