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Fig Jam with Basil Seeds is thickened in part and enhanced by — these tiny seeds with new-growing fame (or it’s okay to use chia seeds if you prefer). This fresh-tasting, quick-to-make condiment captures the taste of figs just from the tree, and makes them perfect for topping your favorite breads, pastries and hot cereals.
And a jam that’s thickened by tiny seeds goes perfectly with fig jam, because figs, too, have tiny seeds … so you don’t even notice them.Jump to Recipe
Figs are my favorite fruit, and this year I literally prayed that the weather would be sunny long enough to allow our second setting to ripen. We have a big beautiful tree that’s super bountiful in its production of figs. By God’s goodness, we got that second setting, and it was a huge one! Even into November this year, just barely, we are still eating fresh figs from our tree!
Finally, two days ago, the birds, getting hungry as the weather gets so so cold and steals their other sources of nourishment, started stabbing their beaks into the soft fruit, to steal our final treats. But each morning, we run out and get whatever we still can, and yes, I make jam with these final fruits!
Easy small batch jam
Each batch is exquisite, and I’m excited to share this Fig Jam recipe with you that SO captures the flavor and texture we love, and is so easy to make. This recipe makes a small batch, what you can eat in a week — or freeze for later use, special occasions, even the holidays.
That being said, this recipe, sweetened lightly, has no citric acid or other preservatives, so it won’t last a long time in the fridge. Thus, the beauty of the small batch and easy recipe. Dive in now, and enjoy!
And yes!, you can make this recipe with frozen figs! So if you don’t have a tree, or it’s too late in the season, head to the market, and capture that goodness that another soul harvested for you.Jump to Recipe
Ingredients in Fig Jam with Basil Seeds
- maple syrup
- basil seeds — Learn more about what basil seeds are here. The subtle flavor of the seeds compliments the fig flavor unbelievably well. The fig flavor dominates, but somewhere within the depths of the sweet figgy jam flavor, is the marriage of it with the subtle basil seed flavor.
How to make Fig Jam with Basil Seeds
In this recipe, we do cook the figs. Although raw jam recipes can be good, the fresh fig flavor comes through beautifully here, and we get the best texture, too.
- Place chopped figs and water in small saucepan. Simmer 25 minutes. Remove from heat.
- Combine small amount of water and gelatin. Stir it into hot figs, so the gelatin melts. Then add and stir in maple syrup. Allow to cool slightly.
- Place in small food processor, blender, or use stick blender. Add basil seeds. Pulse to combine and “jammify” liquid, but don’t over-blend. Some bigger chunks are delicious.
- Chill to set, overnight or for a minimum of 3 hours.
What to serve Fig Jam with
Well … this is never a problem! Hmm, what not to serve fig jam with?! 🙂 Enjoy in these places:
- On good bread or toast: by itself, or with cheese, nut or seed butter, or plain butter
- With waffles or pancakes
- On a cheese board, with meats, breads, cheeses, nuts, fruits etc.
- With oatmeal or other hot cereals
- Layered with layer cakes and frosting, for a beautiful dessert
- In a parfait, with yogurt
Fig Jam with Basil Seeds
- storage jar
- small food processor, blender or hand blender
- Place chopped figs in small pot. Add 1 cup water. Bring to a boil, reduce heat, and simmer 25 minutes, until liquid has reduced somewhat, and figs are well softened and beginning to fall apart into the water. Remove from heat. In small dish place ¼ cup water. Sprinkle gelatin over its surface, and stir to mix well. Immediately stir it into the hot figs and hot water, to dissolve. Add maple syrup, and stir again. Set aside to cool.
- When cool, add to small food processor, blender, or use a stick blender.
- Add basil seeds as well. Briefly pulse to chop figs and "jammify" liquid (and evenly distribute basil seeds). Do not over-blend to create a purée. Some remaining bigger chunks taste really good.
- Pour into storage jam jar. Place in fridge overnight, or for a minimum of 3 hours to set, before serving.