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  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup fresh mint, chopped
  • 4 red onions, halved and peeled (dice might be nicer)
  • 8 fresh figs, quartered (I used about 25 figs. It balanced the 4 onions nicely. You might want to use fewer onions if you’re only using 8 little figgies)

Preheat oven to 350 degrees.

In a medium bowl, mix the olive oil, garlic, salt, pepper and mint. Add the onions to the bowl, and stir to coat onions. Place in a shallow baking dish or a jelly roll pan and roast for 30 minutes.

Add figs to the baking dish, stir to coat with onion and oil mixture, and roast for 15 more minutes.

Place the mixture in a blender or food processor, and pulse until it’s just barely mushy and there are still plenty of chunks. I reserved about a quarter of the batch to make sure there would be some healthy chunks in there.

Made about a quart of jam, but you could easily cut it down to make less.

Serving suggestions:

·         Spread on bread or crackers, perhaps with cheese or a nut butter

·         Glop onto oatmeal

·        Glop onto a steamed sweet potato with almond butter

·         Spoon over vanilla ice cream (or maybe pistachio?)

·         Combine 1 cup cooked brown rice with 2 heaping tablespoons of peanut butter, then glop some of this jam on top. Might be good with cooked chicken, bacon, or other animal products. Probably not cheese, though. Maybe. If it was gorgonzola or bleu cheese…

 

 


 
Roasted Fig and Onion Jam
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