Rosemary and Fig Jam
The idea came to me after a friend bought some fig jam as a gift from France. Figs are great because they cross the boundary between sweet and savoury. From the traditional tea time treat (and almost as controversial as Marmite) - The Fig Roll, to my grandmother's fig and parma ham salad; or, as recently discovered, fig jam with cheese and biscuits.
With fresh rosemary growing in the front garden, I wanted to create something which could celebrate the fig as a sweet accompaniment to savoury, giving a nod to memories if holidays spent in Greece, with figs and honey.
Ingredients (makes one jar)
8 ripe figs
1 cup of golden granulated sugar
Zest and juice of 1/2 lemon
4cm spring of rosemary (not the twiggy bits), finely chopped
1 tablespoon of honey
1. Stir all the ingredients over a gentle heat until the sugar has dissolved.
2. Boil over a high heat until the jam reaches setting point (this may take 30 mins).
Note - to test the setting point, drop a bit of jam onto a cold plate and it should set.
3. Let the jam cool for a bit before pouring into a sterilised jar.
4. Cover with lid whilst still hot.
5. Store in a cool, dry place.
Post jam analysis
This jam worked very well. It would be ideal with roast lamb, perhaps creating a glaze. It also tasted good with crumbly Lancashire cheese and crusty bread. Got me thinking - fig jam would be a perfect Christmas gift or stocking filler.
Have you tried making fig jam? Did you rate it?
Post jam analysis
This jam worked very well. It would be ideal with roast lamb, perhaps creating a glaze. It also tasted good with crumbly Lancashire cheese and crusty bread. Got me thinking - fig jam would be a perfect Christmas gift or stocking filler.
Have you tried making fig jam? Did you rate it?
