I’ve eaten the jam quite a few ways, but my favorites are served with a baguette and a sharp cheese like cheddar, mixed in with plain yogurt and sliced almonds or in a sandwich with plain old peanut butter.
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Chili Fig Jam
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This sweet and spicy Chili Fig Jam combines dried figs and red chilis for a unique flavor, perfect for pairing with cheese or adding to yogurt.
Ingredients
- 24 dried figs
- 4 red chilis
- Juice of 1 lemon
- 1/2 cup (120 ml) raw honey
- 1 1/2 cups (360 ml) water
Instructions
- Chop the dried figs into small pieces and slice the red chilis.
- In a medium-sized pot, combine the chopped figs, sliced chilis, lemon juice, and raw honey.
- Add 1 1/2 cups of water to the pot, ensuring the contents are covered.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally, until the figs are soft and the mixture thickens.
- Remove from heat and let it cool slightly before transferring to a jar or container for storage.
Notes
- Adjust the number of chilis to suit your spice preference.
- This jam pairs well with a baguette and sharp cheddar cheese.
- It can also be mixed into plain yogurt with sliced almonds or used in a peanut butter sandwich.
- Store in an airtight container in the refrigerator for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 32
- Sodium: 5
- Fat: 0
- Carbohydrates: 39
- Fiber: 5
- Protein: 1
- Cholesterol: 0
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Frequently Asked Questions
How do I adjust the heat level in this jam?
The recipe uses 4 red chilis sliced into the jam, and both the excerpt and the notes say to vary the number of chilis to suit your taste. Start with 2 for a milder jam and work up from there — the 20-minute simmer mellows the heat somewhat as the figs soften.
How long does this jam keep and how should I store it?
The notes say to store it in an airtight container in the refrigerator for up to two weeks. Because this is not a canned, shelf-stable jam, it needs to be kept cold after the mixture cools and is transferred to a jar. 
What are the author’s favorite ways to eat this jam?
The article lists three favorites: served on a baguette with a sharp cheese like cheddar, mixed into plain yogurt with sliced almonds, or spread in a peanut butter sandwich.
Sorry for the delay! Yes you can definitely sub in fresh figs.
Was ;there a response to Meg’s question? I’d be interested if adjusting it to use fresh figs as well.
Thanks.
Could this gorgeous recipe be adjusted so that I could use fresh figs?