Rinse and pat dry 1 1/2 pounds of figs and 1/2 pound of large blackberries; cut each piece in half. Place fruit in a dutch oven, and stir in 3/4 cup coconut sugar. Cover and let sit on stove for 1 hour. Stir occasionally.
Turn heat to high as you stir in: 1/4 cup pomegranate molasses; the seeds from 6-8 green cardamom pods finely crushed in a mortar and pestle; 1/2 tablespoon freshly ground pepper, and 1/4 cup fresh lemon juice.
Bring the mixture to a boil, then turn down heat, simmer and stir occasionally for 45 minutes. Let cool, then put in the fridge for about an hour. Taste for seasonings. Note: The cardamom and pepper settle down when chilled.
The original jam recipe is from Nik Sharma's website "A Brown Table." Serve as a chutney or jam. Store extra in sterilized covered jars in the fridge for up to 2 weeks, or freeze for up to 6 months.
So Delish ~
My Paleo Marin: 4 Persimmons
#paleo #figs #blackberries #chtuney #jam #pomegranate #molassas #cardamom #pepper #lemon #glutenfree #dairyfree #nutfree #vegetarian #vegan
Recipe adapted from Nik Sharma’s website "A Brown Table" here.
My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.