• Healthy Raw Vegan Fig-Vanilla Jam for Summer’s Fresh Figs

    by Dorothy Reinhold on July 27, 2014


    Print This Post Print This Post Raw Vegan Fig-Vanilla Jam | ShockinglyDelicious.com

    The bountiful fruits of summer include fresh figs from California, surely one of the most elegant ways to get your sweet on. We start to see fresh figs in mid-May, and they continue through mid-December, marching through four varieties that grace our markets as the months tick off – Brown Turkey, Black Mission, Calimyrna and Kadota.

    In fact, if you’ve had a fresh fig, it’s most likely we grew it for you, because 98% of American fresh figs are grown in California (and 100% of this country’s dried figs are grown here). You’re welcome.

    I was lucky enough to taste several varieties at Figology Fest, a party sponsored by the California Fig Commission to showcase fresh figs, and the recipes served were astounding, each one better than the one that emerged from the kitchen before. We had… Fig Milk Shake for Figology Fest 2014 | ShockinglyDelicious.comA fig milk shake! Figs on Parmesan Crackers for Figology Fest 2014 | ShockinglyDelicious.comFigs on Parmesan Crackers with Mascarpone and a Drizzle of Reduced Balsamic. Fig Stuffed with Blue Cheese for Figology Fest 2014 | ShockinglyDelicious.comFigs stuffed with blue cheese Fig Olive Focaccia for Figology Fest 2014 | ShockinglyDelicious.comFig Olive Focaccia (one of my favorites). I might have had three pieces. Maybe five. Fish Tacos with Fig Fennel Salsa for Figology Fest 2014 | ShockinglyDelicious.comPacific Rockfish Fish Tacos with Fig Fennel Salsa Fig and Lemon Tart for Figology Fest 2014 | ShockinglyDelicious.comFresh Fig and Lemon Tart And five more, but aren’t you full just hearing about it? Judy Lyness and Erika Kerekes at Figology Fest 2014 | ShockinglyDelicious.comHosts/chefs Judy Lyness and Erika Kerekes (above, L-R) had such fun with figs that by the end of the evening, Judy was squirting fig salted caramel sauce out of her pastry bag straight onto people’s fingers. Food bloggers…we have some fun, don’t we? The California Fig Commission threw out the challenge to bloggers – come up with your own recipe using these beauties. Vegan Raw Fig-Vanilla Jam | ShockinglyDelicious.comI took them up on it with a simple, no-cook, raw jam. Chia seeds thicken it and vanilla paste perfumes the figs. It’s vegan, gluten-free, non-dairy, grain-free, nut-free, low on the glycemic index and promises to help you win the lottery. Just kidding about that last one…I’m checking to see if you are still reading. ;-) 

    Raw Vegan Fig-Vanilla Jam

    Rating: 51

    Prep Time: 5 minutes

    Total Time: 35 minutes

    Yield: 3/4 cup.

    Serving Size: 1-2 tablespoons

    Raw Vegan Fig-Vanilla Jam

    When summer hands you fresh figs, you don’t need too much else to turn it into a no-cook jammy condiment.

    Ingredients

    • 4-6 fresh figs
    • ½ teaspoon vanilla paste (I used Heilala Vanilla Paste)
    • 2 teaspoons coconut sugar
    • 2 teaspoons chia seeds (I used white chia)

    Directions

    1. Remove stem from figs, slice and whirl figs in a mini food processor until they turn to paste, a few seconds.
    2. You should have about ¾ cup fig puree.
    3. Stir in vanilla paste, coconut sugar and chia, and taste for sweetness. Add another teaspoon of coconut sugar if you like a sweeter jam. Pack into a clean lidded jar.
    4. Refrigerate for at least 30 minutes to allow time for the chia to absorb the liquid. Jam will thicken to the right consistency once the chia have gelled.

    Notes

    Recipe source: Dorothy Reinhold | Shockingly Delicious.

    http://www.shockinglydelicious.com/raw-vegan-fig-vanilla-jam/

    Disclosure: The California Fig Commission gave me figs, and Heilala Vanilla sent the vanilla paste, for recipe development.

    Previous post:

    Next post: