Latest Impulse buy: figs. I was walking down the street yesterday when I happened upon a fruit cart with some gorgeous figs. $3 a box. Sure, why not? Maybe I’d roast some to throw in salads or on top of breakfast or grab before an early-morning workout.

And then the guy said, “2 for $5?” and put another box in my bag. I shrugged and said yes. It felt right at the time, but then as I continued walking I was thinking, “Jess, what the f*** was that? You are a household of one—you do not need double-figs.”

Oh, right. Except…maybe I do? I started thinking of fig recipes I could freeze leftovers of. Working off my favorite cranberry sauce recipe, I decided on jam because, well, why the f*** not?
Fig Chia Seed Jam


  • 1 small container black figs (~12 oz), cleaned and quartered
  • 3/4 cup water
  • the juice of one lemon
  • 1/2 tsp fresh ginger, grated or 1/4 tsp powdered ginger
  • 1 tbsp honey or other sweetener of choice (you can use more or less depending on preference)
  • 1 tbsp chia seeds
  • 1/4 tsp vanilla
  • splash of bourbon (optional but delicious if you have some on hand to experiment with)


  1. Combine figs, ginger, and water in a saucepan. Heat on high for ~10 minutes to soften the fruit
  2. Add bourbon, if using. Cook on high a few more minutes, stirring frequently so fruit doesn’t stick to pan.
  3. Reduce heat. Add chia seeds, vanilla, and lemon. Stir well. Cover and cook on low for ~45 minutes, stirring every few minutes to break up pieces of fruit and prevent burning. Add sweetener to taste. Cook another 5 minutes on low, stirring frequently.
  4. You’ll know it’s done when you have a sticky paste. Enjoy warm or pour into a container and store in the fridge. Enjoy on toast or oatmeal, mixed into yogurt, or with cheese.

I still have to figure out what to do with the other box…

Do you like figs? What’s your favorite way to eat them? 

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