Fig Jam Jamie Oliver > This dense and rich preserve is a real Italian favourite and is delicious on freshly baked brioche or dolloped on toast. Alternatively, use it as you would quince jelly and have it with some hard cheese and thick, crusty bread.
Fig Jam Jamie Oliver
Figs that is slightly under ripe will make better jam than softer, sweeter, overripe figs as it has a higher acidity which lends itself better to the process.
- 1.5 kg Figs
- 750g Jam sugar (with pectin)
Look over the figs and discard any that look at all mouldy. Cut off the stems and place them in a large saucepan. Squash the figs with a potato masher or your hands, breaking them into a lumpy paste.
It may look as though there won’t be enough liquid, but don’t worry – there will be plenty. Put the pan on a low heat and pour in the sugar; stir and let the sugar dissolve. After a few minutes, turn up the heat and bring to a boil; cook for 6–9 minutes, stirring occasionally until thick.
Heat the jam to 105°C or until a blob of it sets on a chilled teaspoon – if it runs off, boil the jam for a little longer. Remove from the heat and ladle into 4–5 sterilised 350ml jars. Leave a space at the top, put a wax disc over the jam while still hot and cover with the lid. Once cooled, the jam will keep for up to 6 months, though do refrigerate it once opened.
Pectin naturally occurs in lots of fruit, usually in the pips, cores and skins, and is what will make your jam set. When boiled pectin is released from the fruit in your jam. Fruits like blackberries, blueberries and strawberries are quite low in natural pectin, so will need a little help along the way, which is why in Jamie’s strawberry jam recipe he uses jam, or ‘high pectin’ sugar.
Fresh fig jam alternative recipe Jamie Oliver
A luscious fig jam so you can enjoy figs throughout the year. This jam is lovely with toast or even served with cheese and crackers. You can leave out the vanilla if you prefer a simple fig flavour.
- 1 kg figs, washed and diced
- 700g caster sugar
- 2 lemons, juice only
- 1 vanilla bean, halved
Mix all the ingredients in a large pot and marinate overnight.
The next day, bring the pot to the boil, then decrease the heat to low and cook for 40 minutes. Remove the vanilla bean, scrape the seeds and add them back to jam.
Fill sterilised jars (previously boiled in hot water), wipe the edges of the jars and close tightly.
What do you eat fig jam with?
Combine with rosemary and balsamic vinegar and use as a glaze for chicken, pork, or kebabs. Swirl into a cheesecake batter for a fig cheesecake. Spread it on toast, English muffins, or biscuits instead of jelly. Mix with softened cream cheese as a crêpe filling.
What cheese goes best with fig jam?
Fig jam and its spicy taste can be paired with goat’s fresh cheeses, such as Camembert and Brie.