What do you get when you combine the ‘food of the gods’ with the ‘superfood of the Aztecs’?
Well, you get my Fresh Fig Jam with Chia Seeds.
Decadently delicious & healthy you will love this jam.
Before I get to the very simple recipe, a bit or shall I say a bite, about figs.
Figs have been around since pre-historic times. They are featured in ancient rituals & in the Bible (what is that your wearing Adam?). Figs were brought to California in 1769 by a missionary & planted in San Diego.
California is the only state to grow figs commercially.
Figs are technically inverted flowers not fruits ( oh, that is good trivia ). Each fig has over 1,000 blossom seeds inside.
They possess a richness & depth of flavor that pairs well with sweet or savory.
Ripe figs are very soft, supple to the touch to the point of almost shriveling. Unlike a banana, a fig will not continue to ripen on the counter.
Ripe figs are so fragile they don’t travel well. So despite their rather long growing season ~ late summer to November ~ you may not see them where you live.
I almost didn’t & I live in California. But two days ago, my dear friend & fabulous real estate agent, Lynette was standing on my porch with a platter spilling over with just picked figs from her very own tree!!
Am I the luckiest girl or what?
If you are reading this Lynette, it bears repeating ~ THANK YOU !
Like the gods would have, I indulged in a few fresh figs with a glass of rose’ and some cheese ~ heavenly!
A few more for dessert…
But there were so many & figs are very perishable so to literally preserve the flavor I made jam with the rest.
Below is my recipe.
If you are lucky enough to know Lynette ask her for some figs. If not look for them at your markets & indulge.
Fresh Fig Jam with Chia Seeds ~ the recipe
- 2 pounds of fresh figs
- 1 and 1/4 cups of sugar
- 1/4 cup fresh squeezed lemon
- 1 tsp lemon zest
- 1/2 cup water
- 2 tablespoons Chia Seeds
- stem (cut off a tiny bit of each end of) the figs
- chop figs into 1/2 inch pieces
- put figs in a non-reactive sauce pan
- sprinkle sugar over figs & mix
- let fig/sugar sit for 15 minutes
- add water, lemon & zest – stir
- bring mixture to a boil
- turn down heat
- add in Chia seeds
- simmer for 30 to 40 minutes ~ stirring occasionally
- once jam is thickened remove from heat & let cool
- scoop into clean jars with caps
- refrigerate & enjoy!
This recipe makes approximately 2.5 pints. Two pounds of fresh figs = about 18 medium or 24 small.
No pectin is used or needed the Chia seeds plump up in liquid. The texture is all fruit & fabulous.
I will be spreading my Fresh Fig Jam with Chia Seeds on a baguette with goat cheese, mixing it into my greek yogurt and topping slices of pound cake with it with a dollop of fresh whipped cream.
So many uses ~ so few figs left … need to text Lynette !
** Kelly **