Fig Jam + Garam Masala

So sweet and earthy... This is an absolutely amazing recipe that I learned at the Institute of Domestic Technology a few years back and went on to successfully duplicate at home. The garam masala is optional, but I highly encourage you to make at least one jar with the spice to try it!

Recipe and instructions via Saving the Season. My original recipe did not call for the tea, but it might be a nice addition.

Black Mission Fig Jam with Smoked Black Tea and Garam Masala

(Yields about 1 1/2 pints)

INGREDIENTS
» 3 pounds just-ripe figs
» 2 cups sugar (the richer flavor of organic sugar works well here)
» 3 tablespoons freshly squeezed lemon juice
» 1/4 teaspoon plus 1 fat pinch garam masala
» 1/2 teaspoon looseleaf lapsang souchong tea leaves or Scottish breakfast tea leaves, lightly crushed after measuring (or the contents of one to two teabags)

1) Figs don't need much prep: trim the stem end, quarter them, and then cut the quarters crosswise, see ABOVE.

2) Combine the fruit, sugar, lemon juice, and 1/4 teaspoon of garam masala in a mixing bowl. Stir to combine, and set aside to macerate for a few hours or as long as overnight.

3) Turn the fruit-sugar mixture into a preserving pan, and rapidly bring to a boil. Stirring constantly, reduce over high heat until thickened almost to the gel point, about 6 to 8 minutes after the boil. Lower the heat to medium, add the tea leaves and the remaining pinch of garam masala. Continue reducing to the gel point, another two to three minutes, while stirring constantly.

4) Ladle the hot jam into prepared 1/2-pint jars, leaving 1/4 inch headspace. Seal, and process in a boiling water bath for 10 minutes.

Tips: If you don't have garam masala or lapsang souchong tea on hand, you can still make a delicious jam simply by omitting those ingredients from the recipe above. You could also try the same savory flavoring elements with other types of figs (Brown Turkey, etc.) but I can't personally vouch for the results.