If you're looking for something to do with an abundance of fresh figs, or if you're just looking to try something new, give this fig spread a try. You won't regret it -- pinky swear ;) I honestly can't get enough of it -- so good on toast or rice cakes, in breakfast porridge or nice cream, mixed into cheesecake fillings, or just with a spoon in hand. And super simple to make as far as jam or preserves go (and no refined sugar -- woohoo!).
I've also been seeing lots of fresh black mission figs at the grocery store lately and have been thinking up something to make with them. A gourmet fig jam I was recently gifted came to mind (it was very tasty, but full of sugar, so I couldn't enjoy much), so this was a great opportunity to put those beautiful little figs I've been seeing around to use and create a version of fresh fig jam I could enjoy.
And besides, a common question I get on this oldie fruit-sweetened fig jam recipe made from dried figs is "how can I make this with fresh figs? I have tons and don't know what to do with them" -- so here you go :) This spread is your answer.
The flavor here comes from a delicious blend of the rich sweetness of caramelized maple syrup and just the right amount of lemony tartness, and a blend of delicious warm spices, including curry powder, which subtly and surprisingly gives this spread the most amazing flavor.
P.S. This spread pairs really well with fresh pistachios -- I loved sprinkling them on top (or just mixing them into the preserves). Consider yourself warned -- once you start adding pistachios into the mix here, you won't be able to stop! :)
This super simple fresh fig spread is refined sugar-free and amazingly good on toast or rice cakes, on its own, or mixed into cheesecake fillings.
- Place all ingredients in a small saucepan. Bring to a boil on medium high-heat, stirring occasionally. Then lower temperature to medium-low and cook for 20 mins, stirring frequently, to allow the mixture to caramelize and reduce.
- Remove the pot from heat and allow to cool to room temperature. Transfer into glass jars*** and store in the fridge until ready to use.****
*I used mostly amber maple syrup (¾ cup) here and about a ¼ cup very dark maple syrup, which added a slightly deeper flavor here. Any maple syrup will work just fine, but if you can use a darker grade all the better.
**The curry powder I used is a mix from Simply Organic, which contains the following ingredients: Organic Coriander, Organic Turmeric, Organic Mustard, Organic Cumin, Organic Fenugreek, Organic Paprika, Organic Cayenne, Organic Cardamom, Organic Nutmeg, Organic Cinnamon, Organic Cloves. Many curry powders are different in their contents, but if you can find a mix similar to this, that would be ideal.
***The mixture makes about a cup and a half of preserves, which fills about 1.5 of the jars pictured.
***Storage notes: I recommend keeping this spread in the fridge for up to a week. It can also be frozen for later use (just make sure to only the jars ¾ of the way if planning on freezing so that they don't burst as the mixture expands while freezing).