This jam spruces up lots of breakfast goodies, from pancakes to waffles to muffins. It goes well with the Rosemary Crackers (see here) in the next chapter, too.
MAKES: 4 cups (1 L) | PREP TIME: 5 minutes | COOK TIME: 15 to 20 minutes
2 cups (440 grams) fresh figs (see Note)
2 cups (260 grams) fresh or thawed frozen blueberries
½ cup (120 ml) organic honey
juice of 1 lemon
seeds from 1 vanilla bean (see Notes, see here)
- Place the figs and blueberries in a blender or food processor and puree until smooth. (You can also use an immersion blender to puree the fruit in a medium saucepan, saving a cleaning step.)
- Transfer the puree to a medium saucepan and add the honey, lemon juice, and vanilla bean seeds. Place over low heat and simmer for 15 to 20 minutes, stirring occasionally, until all the flavors have combined. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.
Note: You can use dried figs after rehydrating them. Place 2 cups (300 grams) of dried figs in the bottom of a saucepan, pour in just enough water to cover the figs, and simmer over medium heat until the water is absorbed into the figs. It will take about 15 minutes. Remove from the heat, drain the water, and use as fresh figs in the recipe.