Our Low Carb Fig Jam

Fresh figs are definitely not low carb, so rather than devouring tons of figs when our Greek fig tree produces delicious juicy sweet fruit, we share with neighbors and this year decided to make a compote of figs with lively seasonings and just a touch of low-carb Lakanto Monkfruit Sweetener. In reading up on Greek figs (we have the purple variety), it was shocking to see the nutrient content that proves, in spite of the sweetness, there is a ton of nutrition within! 

The source of inspiration for this recipe came from The Evergreen Acre blog. Our challenge was to produce a low-carb version so it could be incorporated into a keto/low carb diet and used as a decorative taste enhancer. This enables us to taste our figs throughout the year. Delicious as a topping for warmed Goat Brie, or a spoonful on Seedz, hands down the best keto crackers in existence! It is delicious as a topping for Trimona Yogurt found at Mom’s, Whole Foods, etc. A dab on top of a prosciutto- wrapped fresh fig provides an unforgettable appetizer. Your imagination and taste buds will guide you!

Low-Carb Fig Jam

2-3 pounds ripe figs, chopped in large chunks (each fig cut into 8 pieces)

zest of one lemon

1/4 C of lemon juice

2 T of finely chopped or grated fresh ginger root

1/4 C. lavender leaves tied in cheesecloth tightly, or in a secure tea ball

1/2 C Lakanto Monkfruit Sweetener

1/2 C port wine or 1/2 C water (the port wine is very special!)

1 – 2 tsp vanilla extract

1/4 C lightly toasted pine nuts

Place the figs, lemon zest, lemon juice, ginger root, lavender leaves and sweetener in a heavy soup kettle. Bring to a simmer and then stirring frequently, raise the heat and hold at a very low boil for about 40 – 60 minutes until figs have released juices and sweetener has dissolved. Be careful not to have the heat so high as to burn the juices. Add the port wine and vanilla extract and simmer vigorously for another 15-20 minutes, stirring occasionally. Remove lavender leaves. Remove from heat and add the toasted pine nuts, stirring thoroughly. Ladle into 1/2 pint jars, fill and top with lids. At this point you could undergo a canning process. I prefer to refrigerate the ones I will use within a month, and freeze the rest. It will disappear faster than you can imagine! Makes 4 – 6 jars (1/2 pint).

NOTE: One small fresh fig has 6.5 grams of net carbohydrate (they are rich in fiber, hence the NET carbohydrate). So a couple spoonfuls of jam probably has about 8-10 grams of carbs!  Definitely to be used as a decorative dab of taste! Lovely with brie or halloumi. Those few extra carbs provide tons of important nutrients!

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