By Lynda Wallas

2 Condiments: Fig and Lemon Marmelatta & Chilli Rhubarb Chutney

On the theme of healthy and delicious condiments for Christmas, these two wonderful spreads for with cheese and sliced meats will make a handy and popular staple in your fridge.

I love having homemade preserves on hand over Christmas. It’s a special treat, with bags of flavour and lots of colour…. and they look great in jars as homemade gifts. Making up a nibbles board with these on the side looks like you’ve gone to a lot more work than you have!

The flavours of these condiments simply enhance the cheese and cracker experience, and team beautifully with the seasons sliced ham, turkey, beef and chicken. I’ve even road-tested them for you with coconut sugar, for an almost guilt free indulgence.

Recipe – Lemon and Fig Marmelatta 
300g of lemons, thinly sliced, skin on (and washed), removing any pips
250g dried figs, hard stems removed and thinly sliced
3 1/2 cups sugar, approximately (or approximately 1 1/4 cups coconut sugar)

Put sliced lemons and figs in a bowl (pips and hard stems removed) and cover with 4 cups of water. Cover and leave to soften overnight.

Place lemon and figs (and water) in a heavy based saucepan, bring to the boil, then simmer for approximately 20 minutes or until lemons and figs are soft.

Measure the lemon and fig mixture with a cup measure.
Add the same amount of sugar (but I used less coconut sugar than I had mixture).
Place back on the heat and bring to the boil, stirring to dissolve the sugar.
Boil until the jam gels when a spoonful is left to cool on a cold saucer (should wrinkle when you push the spoon into it).

Remove from the heat and pour into sterilised jars. Cover tightly and cool. Store in the fridge.

This marmelatta is great with blue cheese and crackers, goes well with chicken, or – for a sweet treat – add to plain Greek yoghurt.

Recipe – Chilli Rhubarb Chutney

In a large saucepan combine:
1 bunch chopped rhubarb
2 chopped red onions
3 large red chillies (seeded and chopped)
1 1/2 cups sugar (or approximately 3/4 cup coconut sugar)
1 cup cider vinegar
10 cloves

Bring to the boil and simmer for 40 minutes, stirring occasionally until thick.
Season with salt.
Pour into jars and store in fridge when cool.

Serve with roast meats, chicken, or cheese and crackers.


For other Christmas condiment and nibbles ideas, check out the following posts at The Me in Menopause:

Lynda Wallas
Lynda Wallas
About me

I’ve always been interested in health and fitness…. which turned out to be a good thing when fertility treatment in my 30s took a toll on my health, leading to Chronic Fatigue Syndrome and early onset menopause. More about Lynda...


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