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 Sugarfree Fig & Cardamom Jam
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!