Savory Fig Jam/ Fig Raisin Chutney
Savory fig jam has a relatively short ingredient list but is complex in flavor thanks to the unlikely but irresistible combination of shallots, raisins, two types of vinegar, and fish sauce.
Servings 16 1-oz servings
Calories 134kcal
Ingredients
- 2-3 cups fresh figs rinsed and stems removed
- 2 medium shallots peeled, halved, and thinly sliced
- 3 Tablespoons balsamic vinegar
- ½ teaspoon kosher salt
- several grindings fresh black pepper
- 2 1/2-3 oz Thai palm sugar
- ⅓ cup golden raisins
- 1/2-1 teaspoon whole mustard seed
- 2 Tablespoons sweet hot sauce more or less, to taste
- 1 Tablespoon apple cider vinegar
- 1-2 teaspoons fish sauce optional (See Notes)
Instructions
- In a cold, medium saucepan, add figs, shallots, salt, pepper, balsamic vinegar, and Thai palm sugar.
- Turn heat to medium and bring to a boil, smashing the Thai sugar against the sides of the pan to help it melt into the figs.
- Add the raisins, mustard seed, hot sauce, apple cider vinegar, and fish sauce (if using).
- Bring back to a boil.
- Reduce the heat to low-to-medium-low, and simmer for 30-45 minutes until the juices are nicely thickened and jammy.
- As the juices concentrate and the mixture gets thicker, stir occasionally to keep it from sticking too much.
- I actually like mine to stick and caramelize a little as it deepens the flavor. Just watch it carefully so caramelized doesn't turn into burnt!
- Taste and adjust the seasonings.
- Remove from the heat and allow to cool.
- Store in the fridge for up to two weeks.
Notes
To keep this jam, vegetarian, leave out the fish sauce. You can substitute soy sauce or coconut aminos for the fish sauce or leave it out entirely.
If you decide you want to caramelize the jam, let it "fry" for a minute or so without stirring. Then fold the jam over with a spatula, allowing a different portion to come into contact with the bottom of the pan. Do this a few times until your jam is as caramelized as you like.
As written, this jam contains no added fat. If you'd like an even more caramelized flavor, start with a little oil and then caramelize the shallots over low heat until golden brown all the way through. Then continue with the recipe.
Note that this is just a template, honestly. Use the fruit you have: plums, figs, peaches, etc. Use your favorite sweetener instead of the Thai sugar: sugar, brown sugar, honey, etc.
Add supporting flavors that are tangy, hot, lip-smacking, and you're all set.
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 34g | Protein: 1g | Sodium: 102mg | Fiber: 3g | Sugar: 30g