Fig Jam with Basil Seeds

Fig Jam with Basil Seeds is thickened and enhanced, in part, by these tiny seeds with new-growing fame. 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.

Course Afternoon tea, Breakfast, condiment, Dessert, Snack

Cuisine American, European, Kazakhstani, middle eastern

Keyword basil seed, fig jam

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 25kcal

Author Megan

Cost .50-$4

Equipment

small saucepan
storage jar
small food processor, blender or hand blender

Ingredients

1/2 lb figs about 7 medium-large, cut in half, and each half cut into 6 pieces
1 cup + 1/4 cup water divided
2 Tablespoons maple syrup
2 teaspoons basil seeds basil seeds are the "jam" here, but you could probably use chia seeds if you're in a pinch
1 teaspoon gelatin (for Vegan, see Notes below)

Instructions

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 1/4 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.

Notes

*For Vegan, you may choose to omit this, and increase the basil seeds by 1 teaspoon.

Nutrition