Tiger Fig Chia Seed Jam
I was blissing out at Trader Joe’s when I found Tiger Figs.
I figured them to be high carb fruitscraggles, but they’re surprisingly low in carbs. 5.61 net carbs per fig. I immediately popped one in my mouth hole upon returning home. Mindgasming bliss. These figs are a taste I’ve never known. My life story could have three pages written just on this flavor and mind capturement.
After eating three my compulsion to eat more was capturing and I had to think of a way to spread the tiger figs out. They also needed some preserving because a couple were already softening. Jam seemed a worthy solution.
I knew Craig had posted a low carb jam recipe before and a quick Google search pulled it up. He made a strawberry chia seed jam and said you could substitute any fruit. How blissing easy.
No lying bias, this is the best jam I’ve ever had. Make it and mindgasm then mouthgasm.
Figs are mind bursting in anti-oxidants and brain juices. These livened me within and I’m sure they’ll do the same with you. Make sure to nom one raw.
In raw form these fruits really mindburst while as a jam there are sweetly warm tones your mouth can’t go living without.
Tiger Fig Chia Seed Jam Ingredients:
8 oz (about two cups) Tiger Figs
1/4 cup Erythitrol, powdered (or choice of sweetener)
2 T Chia Seeds
1/4 Cup Water
1. Chop the tiger figs into small shapes. The larger the shapes the more chunky the jam will be. If you fear the chunks make smaller or maybe blend. Add these to a saucepan.
2. Grind your sugar in a spice grinder until fluffy then coat the figs.
5. Let boil for about five minutes with occasional stirs. The mixture will thicken.
6. Add chia seeds and water to jam then stir for 1-2 minutes.
7. Remove from heat and let cool 15 minutes. The jam is then ready to serve or store.
Nutrition: Wields 2 Cups of Jam. Serving Size: 1 Tbsp
Total Carb: 3.25 Net Carbs: 2.625 Total Fat: 0 Protein: 2g
Nutrients: High in Iron, Magnesium, Copper, Vitamin B6 and Calcium