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Dried Figs (Athipazham in Tamil) are one of our favorite dry fruits. We always stock up on dried figs and dates and it is our most easy to reach pastime snacks. I always put it up on the center of our dining table. Yesterday I picked few of 'em and made this simple and delicious jam. I added ginger and chilli to give a little kick since I didn't want it to be too sweet. Addition of cinnamon gives a warm and spicy undertone to the jam. I am planning to buy extra figs next time and make this more often.
Ingredients:
Preparation time - 30 mins; Yields - about 2 cups;
Dried Figs - 1 cup (about 10)
Dates - 1/4 cup (seeded and halved)
Maple Syrup - 1/2 cup (can substitute 1/2 cup of honey)
Ginger - Grated finely - 1 tbsp
Ground Cinnamon - 1/4 tsp
Dry red chilly -1 (seeds removed)
Lemon juice - 1/2 tsp
Method:
Heat 1 cup of water with the figs and allow to boil. Remove from heat and keep it covered for 15 mins until the figs are plump. Fish out the figs and allow it to cool on a cutting board. Add the dates to the water and set aside for 5 mins. Drain the water and keep it aside. Remove the ends of the figs and cut into 4 pieces. The cut figs should measure upto 1 1/2 cups. Add the dates and the chopped figs to a blender/food processor with the chilli and ginger. Pulse it into a not-so smooth consistency. You could use up the reserved water to help the pureeing process. Heat the maple syrup and cinnamon powder in a non-stick saucepan and add the mashed fig and dates. Cook in medium heat stirring with a wooden spoon once in 2 mins. The jam would be done in about 12-15 mins. Remove from heat and add the lemon juice. Cool and transfer to a dry air-tight container. Serve with toast or any flat-bread. Makes a great spread for chapathis too.
Sending it to Breakfast Club - Preserves event by Helen, B2B - Basic Chutneys event by Jaya and to HLI-Dates event by Aarthi and Kalyani.
Sending this to Srivalli's Kid's Delight hosted by Nupur of UK-Rasoi, for the month of April 2012.
Preparation time - 30 mins; Yields - about 2 cups;
Dried Figs - 1 cup (about 10)
Dates - 1/4 cup (seeded and halved)
Maple Syrup - 1/2 cup (can substitute 1/2 cup of honey)
Ginger - Grated finely - 1 tbsp
Ground Cinnamon - 1/4 tsp
Dry red chilly -1 (seeds removed)
Lemon juice - 1/2 tsp
Heat 1 cup of water with the figs and allow to boil. Remove from heat and keep it covered for 15 mins until the figs are plump. Fish out the figs and allow it to cool on a cutting board. Add the dates to the water and set aside for 5 mins. Drain the water and keep it aside. Remove the ends of the figs and cut into 4 pieces. The cut figs should measure upto 1 1/2 cups. Add the dates and the chopped figs to a blender/food processor with the chilli and ginger. Pulse it into a not-so smooth consistency. You could use up the reserved water to help the pureeing process. Heat the maple syrup and cinnamon powder in a non-stick saucepan and add the mashed fig and dates. Cook in medium heat stirring with a wooden spoon once in 2 mins. The jam would be done in about 12-15 mins. Remove from heat and add the lemon juice. Cool and transfer to a dry air-tight container. Serve with toast or any flat-bread. Makes a great spread for chapathis too.
Sending this to Srivalli's Kid's Delight hosted by Nupur of UK-Rasoi, for the month of April 2012.
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