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Fig & Chia Seed Jam

Homemade fig jam. Figs purchased in Jentl Resuable Produce bags to transport home without using any single use plastic

 

A weekend meditation. Homemade fig jam. We’re all about making small and meaningful changes throughout our week to reduce our carbon footprint. Getting grounded and back to basics. Eating simple, fresh and seasonal food. A favourite weekend activity is heading to the farmers market with our Straw Market Basket and Reusable Mesh Produce Bags to collect fresh produce for the week, followed by getting creative in the kitchen with a cooking playlist and a glass of local natural wine. 

Here's a simple, healthy and easy jam recipe that you can use with any fruit. It's currently Autumn here in Australia so we’re using our favourite, figs which have been abundant at the markets…but you can substitute with any fruit you like and also add different herbs and spices such as cinnamon, star anise, cardamom, fresh thyme and rosemary.

Homemade fig jam. Wash and prep Figs by cutting into small pieces.

 

Ingredients (makes 2 small jars)

  • 800 grams fresh figs cut into small pieces
  • 8 organic medjool dates cut into small pieces
  • 4 tbsp fresh lemon juice (about 1 lemon)
  • 2 tbsp chia seeds

 

Method :

Add figs, dates and lemon juice to a pot and cook on low heat for 15 minutes, stirring occasionally. Then add chia seeds, cook and stir for another 10 minutes (you can add a little water if it gets too thick). Then blend with a stick blender to desired consistency and store in your favourite recycled jars.

A perfect gift to family and friends. Enjoy on crusty baguette with butter, in yoghurt with flaxseeds, chia bowls or on crackers with fresh cheese and prosciutto.

Home made Fig and Chia Jam. Add figs, dates and lemon juice to a pot and cook on low heat for 15 minutes, stirring occasionally.
Chia and Fig Jam. Add figs, dates and lemon juice to a pot and cook on low heat for 15 minutes, stirring occasionally. www.jentl.com.au
Homemade fig and chia jam. Once complete add to collected recycled jars and store in fridge.

Recipe and photography by Nadia Whitehurst - www.nadianicole.com

 

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