2 TBLSP extra virgin olive oil 2 TBLSP garlic, chopped ¼ teaspoon salt ¼ teaspoon freshly cracked black pepper 1/3 cup fresh mint, chopped 4 red onions, halved, peeled, and diced 25 fresh figs, quartered Preheat the oven to 350°F. In a medium bowl, mix the olive oil, garlic, salt, pepper, and mint. Add the onions to the bowl and stir gently to coat the onions. Place the whole mixture in a baking dish or jelly roll pan and roast for 30 minutes. Heck, you could just stir this bit up in the baking dish to begin with and save on the washing up. Add the figs to the baking dish (that’s been roasting for 30 minutes), and roast for 15 more minutes. Reserve about ¼ of the mixture and put the rest into a blender or food processor, and pulse until it’s just barely mushy and there are still plenty of chunks. Add the unchopped remainder and combine. Makes 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 TBLSP of peanut butter, the glop some of this jam on top. Might be good with cooked chicken or other animal products. Probably not cheese though, unless it was bleu or gorgonzola.