Once a year, my mom becomes a pusher of figs. She has so many that she is forced to give them to everyone: her neighbors, fellow church go-ers, the mailman, and of course, me. Not everyone likes figs right off the tree, myself included. Something about the mushy, mealy texture really turns me off. However, I LOVE fig jam and use it on everything: toast, veggie burgers, in oatmeal, on tacos. So if you have a fig pushing neighbor or family member wanting to unload all their excess figs on you, have no fear, you can use them. And I suspect when my mom sees this recipe, she will have considerably less to give away next year.
1.5 lbs figs
2/3 cup filtered water
1/4 cup juice (I used beet, apple, orange, ginger)
2 tablespoons lemon juice
2 tablespoons chia seeds
2 tablespoons coconut sugar (or use sweetener of choice)
1 teaspoon vanilla extract
pinch of sea salt
Destem the figs and cut them into small pieces. Put them in a saucepan with the water, juice, lemon juice, chia seeds, sugar, vanilla and salt. Bring to a low boil and then simmer for 15 minutes, stirring frequently. Remove from heat and allow to cool for 10 minutes. Transfer to a food processor and pulse 8 – 10 times. Transfer to mason jars and put in the refrigerator. Allow to set in the refrigerator for 4 hours or overnight before serving.