Cardamom Honey Fig Jam
Inspired by charcuterie picnics in Napa Valley in the fall, this jam perfectly pairs the smooth flavors of honey and fig along with the warm chai spices of cardamom and cinnamon. Spread it on crostini with got cheese, use it as a cake filling, or layer it into a tart to help usher in fall.
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I’m so ready for autumn. Which isn’t always the case. I’m often chasing the last vestiges of summer, since we almost always have hot weather into November here in California. Plus, there’s something youthful and carefree about summer. Why wouldn’t I want to hang onto that?
But right now I’m ready for fall. Fitzgerald put it best: “Life starts all over again when it gets crisp in the fall.”
So I’m throwing myself into the warmth of cinnamon, honey, and cardamom.
And figs.
Figs always scream fancy to me. Well, not scream. Fancy and scream are mutually exclusive. But still. They’re what you drizzle with honey on crostini or pair with the poshest of charcuterie boards. And they’re part of the early fall, say-goodbye-to-summer fruits. Plus, figs create a naturally thickened jam without pectin or cornstarch.
Easy Peasy. Just what we need right now.
(Also, it goes with almost any fall-ish dessert. Stay tuned.)
How to make cardamom honey fig jam
The beauty of any fig jam is that it thickens itself. You don’t need much! Wash (and scrub a little if you can’t find organic) then chop your figs.
Add with honey, cardamom, and cinnamon in a saucepan and cook over medium-low heat.
Let cook for 15-20 minutes, stirring occasionally, until the figs have broken down (the texture of jam). Use the back of a wooden spoon or potato masher to help mash the fruit down. Taste as you cook, adding honey or even some lemon juice as needed to get your desired thickness and sweetness. If desired, add a bit more cardamom.
Store in a clean, sealed jar in the fridge for 2-4 weeks.
Tips for this recipe
Purée the figs if you want a smoother jam
Technically, I made a compote. Only fruit juices, still some small bits of fruit left in it. But fig jam is such a “day in Napa, charcuterie picnic” term that I went with it. 🤷♀️ Puréeing the figs before you cook will help the jam be smooth like a store bought jelly, but it’s not necessary, as the fruit—skin and all—will break down with enough gentle cooking.
Add cardamom gradually
I started with a full teaspoon of cardamom, which tasted too strong and soapy at first. As I added more honey and the fruit cooked down, it settled down to the perfect flavor. However, I like cardamom. Not everyone does. So start with 1/2 teaspoon and increase to taste.
Don’t let it boil
If the jam begins to bubble and pop, it could burn. You could cook it over medium heat, stirring frequently, to speed up the process. However, I prefer medium-low, as it lets me be a toddler mom and not worry that I’m going to ruin my fresh, seasonal figs.
Pairs well with:
Cardamom Honey Fig Mascarpone Tart
Replace the jam in these White Chocolate Cupcakes!
Or replace the jam and turn these into Fig Lemonade Cupcakes!
Cardamom Honey Fig Jam
- prep time: 5 minutes
- cook time: 15-20 minutes
- total time: 25 minutes
Yields: about 1 ½ cups
Ingredients:
- 1 pound (453g) black mission figs (or your favorite kind)
- ⅓ to ½ cup (113-170g) honey (to taste)
- ½ to 1 teaspoon (1-2g) cardamom (to taste)
- ⅛ teaspoon (or a few dashes--it won't register on a scale in grams) ground cinnamon
Instructions:
- Gently wash the figs. Remove the stems and chop roughly.
- Place figs, honey, cardamom, and cinnamon in a medium saucepan over medium-low heat (see note). Cook, stirring occasionally, until the figs have completely broken down and it is the texture of jam, about 15-20 minutes (if you leave some chunks of fig, it’s still delicious and more of a compote, but be sure it’s at least cooked down enough so no pieces of fig skin are left visible). You can mash the fruit with a wooden spoon, rubber spatula, or even potato masher to speed up the process.
- Once it’s close to a jam texture, taste. Add honey and cardamom to taste. I used a full teaspoon cardamom and for sure ½ cup honey to get a fall-ish, almost chai-like taste.
Enjoy! Store in a sealed jar in the fridge 2-4 weeks.
