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How To Make Jalapeño Fig Jam

Friend and reader @bm_dub made some exquisite jalapeño fig jam and wanted to share his creation with the masses…

As far as jams/jellies/preserves go, this one’s as straight-forward as it gets. No gelatin, no fancy techniques, just simple stove-top work.

The only ingredients you might not have laying around are the figs and jalapeños. You’ll need …

— roughly 1/4 lb. dried black mission figs (Find them in the bulk section of your supermarket. Whole Foods is your safest bet.)
— one jalapeño pepper
— 1/4 cup of sugar


1. Start by halving the figs and snipping off any bits of stem that will remain. Toss them into a saucepan on medium heat, with a drop of oil of your choice (vegetable, canola, etc.). The figs will begin to break down under the heat, but to expedite the process, smash them a bit with your kitchen weapon of choice.

2. Finely mince the jalapeño and add it to the figs. The smaller the dice/mince, the smoother the texture of the jam. If you want a milder
jam (not me, thanks), remove the ribs and seeds, and add as much as you see fit.

3. Add roughly 1/4 cup of sugar to the mixture, and stir to incorporate.

4. Continue stirring the mixture and mashing the figs over medium heat. The jam will begin to take shape, and the jalapenos should be barely recognizable.

5. In small increments, add water to thin out the jam, all while continuing to stir/mash the figs. By now, the jam should look very
much like a … well, a jam. Add a pinch or two of salt and pepper to round out the flavors, and — if desired — a bit more sugar or a touch
of cayenne pepper for added sweetness/spiciness.

6. Continue to simmer over medium-low heat until the jam is fairly smooth. Remove from heat (straining is very, very optional, as the
seeds add a nice texture) and store in the refrigerator.

What did you use the jam for?

Glad you asked! I topped a burger with the jam and some goat cheese with asparagus and homemade french fries on the side:

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