Fig Jam, Black Mondulkiri

Pepper

Wash and cut the figs into quarters.
In a large pot, mix the figs with the palm sugar and lemon juice. Let it sit for about 10 minutes to release some of the juices.

Stir in the pectin or pre-made jam setting agent. Mix well to ensure it is evenly distributed.
Heat the mixture over medium heat, stirring regularly. Once it starts to boil, add the crushed Black Mondulkiri Pepper.

Tip: You can place the crushed pepper in a tea bag before adding them to the mixture. This allows the flavour to infuse without leaving bits in the jam.

Bring the mixture to a rolling boil and let it cook for about 5-10 minutes until the jam thickens. Stir constantly to prevent sticking.

To check if the jam is ready, place a small spoonful on a cold plate. If it wrinkles when you push it with your finger, it’s ready. If not, boil for a few more minutes.

Pour the hot jam into sterilised jars, seal tightly, and let them cool.

This fig jam pairs wonderfully with Nordic bread, topped with a slice of creamy goat cheese and a dollop of the jam. The rich and tangy goat cheese complements the sweet and spicy notes of the jam, making for a perfect bite! Enjoy it for breakfast or as a delightful snack.