September and October are times for me to cook a blast off in the kitchen. I am freezing and cooking so that the last delicious goodness of summer can be preserved to the max. And it into exactly this category falls this awesome, quick, and easy fig jam (or as we would say in Germany fig mustard). This recipe is definitely more for cheese than for your bread in the morning 😉.
Even though these are one of my favorite fruits this time of the year, there really is only one fig recipe on the blog for this Fig and Arugula Salad with Buffalo Mozzarella. But, in this house we are also big fans of cheese (whether this is vegan, self-made, or classic French moldy cheeses) and so preserving figs with this easy fig jam recipe is an absolutely delicious idea.
If you are new to cooking jams, marmelade, or mustard the most important step to preserving is to have clean glasses. You first wash them thoroughly and then sterilize them by either putting them into the oven at 100 degrees temperature and bake for ca. 15 minutes. You can also fill them to the brim with boiling water. If you are sterilizing the glasses in the oven, be sure to not add plastic lids (only wash those with boiling water).
Why is this Easy Fig Jam good for you?
Figs
If you have ever been to the Mediterranean or Middle East, this fruit is ripe right about now and grows in abundance in dry, sunny climates. In ancient Greek times, this fruit was associated with both health and prosperity. Figs are high in copper, magnesium, potassium, riboflavin, and thiamine. They also contain fiber. Copper is an essential mineral that is needed for both our energy production, helping your body made red blood cells, and keeping our nerve and immune system healthy. Potassium is, amongst others, vital for balancing our blood pressure and, thereby, may contribute positively to our heart health.
Figs are also known and used as a home remedy against constipation and IBS-related symptoms. The fiber in figs bulks up your stool, allowing for food to pass through and eliminate easier. This alone already supports your digestive tract massively. In addition, the fiber also provides feeding ground for your good-gut bacteria. Two smaller-scale studies both proved that constipation and bowel-related symptoms were reduced when consuming about 4 dried figs twice daily. Last but not least, there has been some very interesting test-tube studies on fig leaves and their potential anti-cancerous properties. Whereas this is at a test-tube only stage and more research needs to go into it, it is still interesting and promising.
How can I adjust this Easy Fig Jam to my dietary requirements?
This recipe is vegetarian, vegan, gluten-free, nut-free, and paleo-friendly. It can therefore be enjoyed by everyone irrespective of their dietary requirements as it is completely whole food based.
Similar Recipes on the Blog
There are so many delicious dips, spreads, and fermented foods on the blog. I will provide you with a (small) selection below:
- Homemade Pickled Onions
- Delicious Vegan Kimchi
- Side note, is awesome in these Korean-style Kimchi Pancakes (Kimchi-Jeon)
- Vegan Chocolate Hazelnut Cream
- Vegan Nacho Cheese Sauce
- Homemade Sauerkraut
And that is it for this week 🤗. I hope you enjoy this easy and delicious fig jam and make it a staple of your preserving at this time of the year 😍. As always, please let me know what you think of the recipe by either rating it and/or leaving a comment below. I cannot wait to hear from you!! Happy fig jam-making.
Homemade Fig Jam
Course: Homemade jamsCuisine: GermanDifficulty: Easy3
200 ml glasses10
minutes30
minutesThis Easy Fig Jam is the perfect companion to a (vegan) cheese platter. Simply made, delicious, and excellent for preserving figs. Enjoy!
Ingredients
4 tbsp 4 mustard seeds
1 tbsp 1 chia seeds
500 gr. 500 fresh figs (ca. 6 medium-sized ones)
1 small 1 red onion
1/2 cup 1/2 (125 ml.) maple syrup — see notes* for details
4 tbsp 4 apple cider vinegar
1 1 lemon
1/2 tsp 1/2 salt
How to
- In a small blender of coffee grinder, grind the mustard and chia seeds into a powder
- Wash and roughly chop the figs. Peel the red onion. Add everything to a food blender and blend on high until smooth
- Transfer to a small pot. Add the maple syrup, apple cider vinegar, juice of 1 lemon, salt, and the ground mustard and chia seeds. Bring to a short boil and then reduce to a simmer. Let simmer for ca. 30 minutes, until the jam has thickened and all the liquid is absorbed. Enjoy with (vegan) cheeses as part of a cheese platter or charcuterie board. This recipe makes ca. 3 glasses of 200 ml each
Notes
- * 1/2 cup of maple syrup makes this jam very sweet – I personally prefer to do 1/3 cup (80 ml) for a slightly less sweet version
