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).