Perfect for your next cheese board, try this sweet and spicy fig mostarda, an Italian jammy spread.
Cook time: 15 minutes. Prep time: 5 minutes. Inactive prep: 30-60 minutes. Yields: Two 8-ounce jars.
1 pound fresh figs
1 cup granulated sugar
2 tablespoons mustard seeds
1/3 cup apple cider vinegar
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra virgin olive oil
Pinch of cayenne, optional
If preserving the jam, heat jelly jars, lids and seals in boiling water for 10 minutes. Carefully remove to a tea towel to cool.
Heat 2 teaspoons of extra virgin olive oil in a sauce pan over medium heat, add a teaspoon of mustard seeds, and toast in the oil until you hear them start to pop. Remove from the heat and set aside to cool.
Quarter the figs and add them to the cooled sauce pan with the sugar. Let them sit and macerate in the cool pan for 30-60 minutes, stirring every so often, until the juice is drawn out from the figs.
Add the remaining ingredients to the pan and heat over medium-high heat. Cook, stirring often, until the jam thickens, about 15 minutes.
Pour into the sterilized jars, leaving about a quarter inch of head space. Wipe the rims of any residue. Place on the lids and screw on the rings. If not preserving, refrigerate and enjoy within 2 weeks.
To preserve the jam, boil the filled, sealed jars in water for 15 minutes. Carefully remove to a tea towel to cool. You may hear the seals on the jars pop, this means they have properly sealed. If you can still press the center of the jars and hear a popping sound, store in the refrigerator and enjoy within two weeks. Otherwise, store preserved jars in a cool, dry place for 1 year.