I’ve partnered up with Fruit Bliss for today’s recipe. As always, all opinions are my own.
Homemade Fig Jam layered with a Chia Seed Pudding make for easy prep ahead breakfasts or filling, healthy snack! Just grab and go.
I love making homemade jams. They’re so easy to cook up, and you know exactly what is in them. And you can add them to anything; toasts, oatmeal, muffins, spoonfuls into your mouth. Whatever.
Unlike traditional jam, this homemade fig jam is not made with loads of sugar or pectin. Pectin helps to gel a jam or jelly, and maybe even prolong the shelf life, but once you see how easy it is to make this fig jam at home, it won’t last long enough for you to even think about keeping around too long!
How to make homemade fig jam
You can use fresh, frozen or dried figs to make this fig jam recipe. Personally, I love Fruit Bliss Organic Turkish Figs, which are dried. I like dried figs for this recipe because you don’t need to worry about in-season produce, and you won’t need to chop or de-stem your figs. Plus, there are only two ingredients in the Fruit Bliss 5-ounce bag; organic dried figs and water. Clean and easy. Thankyouverymuch.
To make this fig jam, you’ll need:
- 2 5-ounce bags Fruit Bliss Organic Turkish Figs
- 1 cup apple cider or apple juice
- 1/4 cup water
- 1-2 tablespoons raw honey
- juice of one lemon
- pinch of sea salt
I like to use apple cider (or juice) instead of a cup of water to add natural sweetness to this fig jam recipe. This also cuts down on the amount of honey you’ll need for this recipe. To be honest, you may decide not to add honey at all after this jam cooks down with apple cider.
If you’re vegan and don’t eat honey, you could easily use maple syrup instead. Maple syrup has a sweeter taste than honey, so I’d start with a teaspoon and adjust to taste.
This fig jam is delicious as-is, but layering into a chia seed pudding ups your breakfast game without much work. Plus, chia seeds have loads of antioxidants and even though they’re small, they’re packed with fiber, which help fill you up.
How to make chia seed pudding
Chia seed pudding could not be easier to make. Chia seeds simply need a liquid to set, but are pretty plain tasting as is, so you may need to add a little honey or vanilla extract.
- Add 1/2 cup liquid (milk, nut milk, water) and 2 tablespoons chia seeds to a jar or bowl.
- Stir in any optional sweeteners, such as honey, maple syrup or vanilla extract.
- Let sit for at least one hour, up to overnight, before serving.
That’s it! Then you can stir and dig in. Or stir and layer with homemade fresh fig jam too 😉
For the recipe below, I double the chia seed recipe so that you can get four servings and make it part of your weekly breakfast or snack for the majority of the week. You can top your Fig Jam Chia Seed Pudding with unsweetened coconut or pecans, for extra crunch and texture. Or you can inhale as-is. It’s completely up to you – enjoy!
other recipes you’ll love:
- maple chai overnight oats
- shredded brussels sprouts salad with bacon and dried figs
- cherry yogurt pistachio bowls
Fig Jam Chia Seed Pudding
Ingredients
Chia Seed Pudding
- 4 tablespoons chia seeds
- 1 teaspoon honey, maple syrup or vanilla extract - optional
- 1 cup liquid of choice (water, almond milk, coconut milk, etc)
Fig Jam
- 2 5-ounce bags Fruit Bliss Organic Turkish Figs
- 1 cup apple cider or apple juice
- 1/4 cup water
- 1 lemon juiced
- 1-2 tablespoons sweetener (maple syrup, honey, etc) - optional
- pinch sea salt
Instructions
Chia Seed Pudding
- To a bowl or large mason jar, combine chia seeds, optional sweetener (if using) and liquid. Stir well to combine. Cover and refrigerate 1 hour up to overnight. When ready to enjoy, stir and dig in.
Fig Jam
- To a saucepan combine, dried figs, 1 cup apple cider or juice, 1/4 cup water, and juice of 1 lemon. Bring to a boil on medium-high heat. Once boiling, reduce heat and simmer on low until liquid has reduced and jam thickens, about 15-20 minutes.
- Once thickened, add in 1 tbsp of honey or maple syrup if using. Adjust to taste - you may want to add additional sweetener or may like as-is. Add a pinch of salt and stir to combine. Simmer for 5-10 additional minutes.
- Remove from heat and carefully transfer to a blender. Plus until jam is smooth. Allow jam to cool and continue to thicken before storing in the refrigerator. Will keep for up to 2-weeks.
To make Fig Jam Chia Seed Pudding
- To a small jar or cup layer in the following order: 2 tablespoons prepared chia seed pudding, 1 tablespoon fig jam, 2 tablespoons chia seed pudding, 1 tablespoon fig jam,
I am going to add this to my list! Being without cinnamon but still fall like are things I look for in recipes this time of year 🙂