Figs are one of the most delicate fruits out there; they don’t keep or travel well, and they are very sensitive to weather conditions.  They sometimes split open even before they can be harvested, and if you so much as touch a ripe fig you can bruise it, so they only make the briefest appearance in markets.  I like this thick garnet colored jam because it will let you keep savoring the figs long after they’ve disappeared from the produce section.   Spoon some on a nice blue or sharp cheddar cheese and you’ll be hooked.  If you  sterilize the jars you’d have an ideal holiday food gift.

There are a few different varieties of figs, and you can use any one of them for this jam.  I used black Mission figs, but you might find green, brown, or yellow ones as well.   These black figs surprised me with their intense berry flavor and aroma, and of course the stunning deep color of the jam, which is a result of the purple skin, is a bonus.

I made this with roasted cardamom pods for a background flavor that hints at the fig’s Middle Eastern roots.   Brown sugar, brandy, and a dash of pomegranate molasses are the only other elements.

I was all set to say that this isn’t a jam for your morning toast, but as soon as I took my first taste I realized that I was wrong.  It would be amazing with toast, biscuits, or bagels.   I will mostly use it as a savory ingredient, fig jams are great as a part of a cheese or charcuterie platter, or on sandwiches, etc.   But as it turns out, this  is a very versatile jam.