I love making jams, jams are my jam!
But seriously I love making jams, chutneys, preserves, spreads, and so on – anything in sauce-like format.
In a later post I will be sharing my recipe for vinarterta, an Icelandic dessert. The filling for this particular dessert is traditionally plum jam and as I like to do, I put my spin on it and decided a fig (I happened to have fresh figs at home at the time) and raisin spread would do that trick.
This spread turned out fantastic and would be amazing on so many things, like blue cheese crackers, or cinnamon raisin toast, or white chocolate scones, or on a spoon in your mouth. I’m sure you get the gist.
Here’s the mouth-watering, quick recipe. Quick because it literally takes half the time that a jam would take to make from scratch and will still last a couple of weeks in the fridge.
YIELD – APPROX. 11/2 CUPS
- 6 oz. fresh figs (I used mission figs)
- 1 cup raisins (I used Thompson raisins)
- 3/4 cup water
- 2 tsp. balsamic vinegar
- 1 tbsp. agave syrup
- sprinkle of black pepper
- combine figs, raisins, and water in small heavy bottom sauce pan and bring to a boil
- add balsamic and agave syrup and black pepper, reduce heat and let simmer for about 8-10 min until figs and raisins are easily broken down with a wooden spoon
- turn off heat and let cool for about 10 min
- process in food processor (or magic bullet, if you’re lazy like me) and store in airtight container for up to two weeks
Till the next recipe,