Been meaning to thank chef Carolynn Spence for the Bar Marmont’s scrumptious menu? While you’re at it, give it up for her extra easy, falltastic, all-purpose date and fig jam recipe, too.

Date and Fig Jam

Ingredients
1 c. dark brown sugar
2 qt. water
1 cinnamon stick
½ tsp. whole allspice
½ tsp. whole cardamom pods
1 dry red chile pepper
1 pt. orange juice
1 c. cider vinegar
1 tsp. Kosher salt
1 ½ qt. dry dates, pitted
1 qt. dry figs, finely diced, set aside in large bowl

1. In a covered pot, simmer all ingredients except for dates and figs for 30 minutes. Strain the spices from the liquid.

2. Add dates to pot of liquid, simmer lightly until soft. In food processor, puree until smooth.

3. While it’s still hot, pour date puree over diced figs and stir in. The dry figs will absorb the extra liquid.

4. Let cool. Store in a jar or wrapped up tightly.

5. Try it with cheese and honey, mascarpone and toast, served with roast pork, or as a filling for cookies and cakes. The spread stays good in the fridge for a few weeks.

Whether it will last that long is doubtful.