Summer has quickly transitioned into Autumn but, there still a lot of summery fruits in the market. Next to mangoes, fresh figs are a family favourite. We seem to eat large quantities of most fruits though. I was looking at a couple of slightly bruised looking figs that were marked down and decided to try making some jam using Xylitol, like I did with the strawberries. Fig and green cardamom is definitely a match made in flavour heaven. This jam tastes great on pancakes, scones, as a topping for porridge and also, in the Tofutti cheese sandwiches. Now my jam never lasts for more than a few weeks in the fridge, because my younger one has the tendency to dig into jars with a spoon, particularly into jars that contain sweet things!
Vegan, glutenfree, sugar-free and allergy friendly jam without pectin, or other additives. Made with just 3 ingredients!
- 2 cups Fresh Figs, quartered
- 3/4 cup Xylitol
- 4 - 5 Green Cardamom Pods
Separate the seeds from the cardamom pods and powder finely. Save the green husks.
In a deep saucepan, add the figs, cardamom husks and Xylitol. Crush the figs and mix the xylitol in.
Bring to a rolling boil and stir with a heavy wooden spoon until the xylitol dissolves.
Reduce heat to the lowest setting and cook until the mixture thickens and looks lumpy.
Take off the heat and mix in the powdered cardamom seeds.
I wanted the fruit lumps to show so did not blend the jam. Pass through a blender for a smoother jam.
Pour into sterilised glass jars when still warm and cool well before clipping the lid on.
I stored the strawberry jam in the fridge where it lasted for a grand total of 10 days but, should be fine for a couple of weeks!