You see, it has been quite a summer, my Saturn Return summer, and so it has been absolutely necessary these days to indulge in simplicity. Good friends, some hot bread, quite a bit of labneh, fig jam from the last figs of the season, and a beautiful view. Slow. Quiet. September feels like the hangover after the party.
Cardamom Fig Jam
Measurements are not exact. Feel it out; adjust according to taste.
- about 2 kilos figs
- about ¾ cup organic evaporated cane juice
- about ½ cup raw honey
- juice & zest of one lemon
- about 2 pinches cinnamon
- 5 cardamom pods
- Wash the figs, remove the stems, and halve.
- Place all the ingredients in a big, heavy bottom pot over the stove on medium high.
- Stir until the sugar dissolves completely.
- Bring down the heat to medium low. Stirring frequently, begin to mash the figs with a wooden spoon to desired consistency.
- Bring pot to a boil, then immediately turn the heat to low. Let simmer for about five to ten minutes.
- Remove cardamom pods -- if not, they’re a nice surprise
- Once cooled, place in jars and store in fridge for up to two weeks.