Cardamom Fig Jam with Labneh

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


  1. Wash the figs, remove the stems, and halve.

  2. Place all the ingredients in a big, heavy bottom pot over the stove on medium high.

  3. Stir until the sugar dissolves completely.

  4. Bring down the heat to medium low. Stirring frequently, begin to mash the figs with a wooden spoon to desired consistency.

  5. Bring pot to a boil, then immediately turn the heat to low. Let simmer for about five to ten minutes.

  6. Remove cardamom pods -- if not, they’re a nice surprise

  7. Once cooled, place in jars and store in fridge for up to two weeks.