Moroccan · Condiment
Moroccan Fig & Onion Jam
A savoury-sweet jam of dried figs and slow-caramelised onions cooked with cinnamon, a little vinegar and honey until dark and sticky. It's a wonderful partner to cheese, cold meats and grilled lamb, marrying the Moroccan love of fruit-with-meat into a jar.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 12
- Level
- Easy
Ingredients
- 200 g dried figs, chopped
- 4 onions, thinly sliced
- 3 tbsp olive oil
- 1 tsp cinnamon
- 2 tbsp honey
- 3 tbsp red wine vinegar
- 1/2 tsp black pepper
- 200 ml water
- Salt to taste
Method
- 1
Caramelise onions
Cook the onions slowly in olive oil for 20 minutes until soft and golden.
- 2
Add figs
Add the chopped figs, cinnamon, pepper and water, and simmer 15 minutes until the figs soften.
- 3
Sweeten and sharpen
Stir in the honey and vinegar and cook down until dark and sticky.
- 4
Mash
Mash lightly for a spreadable, jammy texture.
- 5
Season
Add salt to balance the sweetness.
- 6
Store
Cool and spoon into a jar; refrigerate.
Chef's tips
- Cook the onions low and slow — rushing them leaves the jam harsh.
- The vinegar keeps it from being cloying; adjust to taste.
- Loosen with a splash of water if it stiffens too much on cooling.
Frequently asked questions
What do I eat it with?
It's classic on a cheese board, alongside cold cuts, or spread under grilled lamb and chicken. It also lifts a sandwich beautifully.
Fresh or dried figs?
Dried figs give the deep, concentrated stickiness this jam needs and work year-round. Fresh figs are more delicate and better eaten as they are.