Fig, Mānuka Honey & Sage Jam with Roasted Almonds

Ingredients

500 g fresh figs, stems removed and quartered
2–3 tbsp water
2–3 fresh sage leaves (or ½ tsp dried)
Pinch of sea salt
¼ cup soaked almonds, drained, pan-roasted until golden, and chopped
2–3 tbsp ACTIVIST Raw Mānuka honey (300+MGO or higher), added after cooking

Method

Cook the figs:
Add the figs, water, sage, and salt to a small pot. Bring to a gentle simmer over low–medium heat.

Simmer:
Cook for about 15–20 minutes, stirring occasionally, until the figs break down and the mixture thickens to a jammy texture.

Cool slightly:
Remove from the heat and let cool for 10–15 minutes — it should be warm but not hot.
(Optional: Blend lightly for a smoother texture.)

Add Mānuka honey:
Stir in the Mānuka honey gently to preserve its natural enzymes and antibacterial benefits. Adjust sweetness to taste.

Fold in almonds:
Add the chopped roasted almonds and mix to combine.

Store:
Transfer to a clean jar, seal, and refrigerate for up to 2 weeks.

Notes

• The sage adds a subtle savory note that beautifully balances the figs’ sweetness.
• You can blend the jam slightly for a smoother texture or leave it rustic with fig seeds and almond bits.
• Delicious on sourdough toast, with cheese, or swirled into yogurt or porridge.