1 teaspoon corn oil or canola oil
1/2 cup jaggery sugar (if you want less, then use 1/4 cup, plus 2 tablespoons)
1 cup ripe fig, washed and cut very small (one cup of cut fig)
1/4 teaspoon ground cardamom
- Put a non-stick pan on stove over medium-low heat. Pour in the oil and let it get hot.
- Add the jaggery sugar and continually stir so it won’t stick. When the sugar is melted half-way, put the fig in.
- Change the heat to low and keep stirring until the sugar is melted and the figs are cooked, about 10-12 minutes. After 10-12 minutes, mix in the cardamom.
- The figs are ready when they are very soft to the touch and won’t stick to your fingers. The jam will not be super thick.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.