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?