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.