Fig Jam

cheddar cheese · cheese · cheese bread · cheese plate · fig

Prep 100 g

Fig jam for me is a very gourmet, fancy sorta condiment – it even sounds like the jam came from the Ritz Carlton! But fig jam is so very versatile in flavor complementing that it is sort of a necessary condiment I keep at all times in my fridge. This is also a great way to use up older aged dried figs that have become hard and unenjoyable to eat.

So where all do I use it? In grilled cheese sandwiches with a touch of truffle oil, thyme and sometimes chilies. With vanilla bean ice cream. On crackers with a slice of sharp cheddar or grana Padano. With peanut butter to be spread of apple slices and topped with toasted nuts. To spread between two butter biscuits. To make fig newtons. Add on to a cheese plate.

Need I say more?

INSTRUCTIONS

1 Fig Jam - Method

2 In a pot, bring the water to a boil

3 Then add the figs, orange zest and rosemary and let the water continue to boil until the figs soak up all the water and soften up

4 Then with a potato masher, mash up the figs into a paste

5 Note: the amount of water will depend upon the hardness and age of the figs – watch the pot carefully and adjust the water accordingly.

7 Sandwich - Method

8 Spread butter generously on both slices

9 Spread the fig jam on one buttered slice

10 Crumble feta cheese on top, followed by thyme leaves, truffle oil

11 Place the shredded cheese on top and fasten

12 Use a gas-handheld toastie (chamcho) to grill the sandwich

ingredients

Fig Jam - Ingredients
250 g dried figs, room temperature, roughly chopped up
¼ cup hot water ++
2 tbsp orange zest
2 tsp dried rosemary

Sandwich - Ingredients
Two slices of bread
Butter, softened
1 tbsp fig jam ++
3-4 cubes of feta cheese
Fresh thyme – 2 sprigs
½ tsp truffle oil (white or black)
Shredded cheddar cheese – amount to be decided by your heart!

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