Apple Fig Jam
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Cook Time: 1 hour
Delicious and bright in our Apple Figgy Breakfast Bars or on morning toast, or in a thumbprint cookie, this is an easy recipe that can be prepared overnight in a crockpot.
2 quarts (8 cups) cored and chopped apples, with skin
14 large (about 16 ounces) fresh figs, stems removed
1 cup seedless grapes, green or red
½ cup dried figs, stems removed, mixture of Mission and Calimyrna preferred
4 white or green cardamom pods
1 large cinnamon stick
2 teaspoons vanilla bean paste
½ teaspoon lemon oil (Boyajian preferred ) or orange blossom water
- Combine the apples, fresh figs, grapes, dried figs, cardamom, cinnamon, vanilla bean paste, and lemon oil or orange blossom water in a large saucepan set over medium heat. Cook, uncovered, stirring occasionally, for 55 to 60 minutes, until the fruit softens and releases its juices.
- Remove from the heat, cool slightly and then run through a food mill or push through a fine-mesh sieve set over a bowl. Discard the solids. Use immediately or cover and refrigerate for up to 3 weeks.
- If you wish, you can prepare this recipe in a crockpot overnight. Process and discard the solids as directed in step 2.