Our good friends Steve and Andrea generously gave us about 4 lb of figs harvested from their fig tree. We tried this chutney-like recipe: https://pastrychefonline.com/savory-fig-jam/ In terms of proportions, we used: 3 dry cups fresh, ripe green figs (see Note); 6 palm sugar lumps (called “small cubes” even though they are shaped like half-globes), and 2 tsp black mustard seeds.
Our modifications: first, we did not have a sweet or fruity hot sauce, so we added fruity flavors via fruit-infused balsamic vinegars (instead of plain balsamic vinegar): 1 Tbsp cherry balsamic plus 2 Tbsp Gravenstein apple white balsamic. For the hot sauce, we used 2 Tbsp Cholula hot sauce. Second, we used 2 tsp fish sauce per the recipe, so this jam is not vegetarian. The flavors are complex, layered, and delicious. (Sept. 2022)
Note: We are not sure which variety of green fig we used. Our best guess is Brown Turkey or Kadota: https://homesteadandchill.com/fig-tree-varieties/.
Cooking Adventures 