spring Recipes with Burnt Fig Jam
This is a favourite from Maggie’s childhood. Her mother always burnt fig jam, not by design but because she always seemed to be distracted at the crucial moment! It was quite an exercise to replicate that very particular flavour in commercial quantities, but we’ve done it and the result is the thickest, fruitiest jam you can buy. We simply reduce the figs with no water at all, then add sugar and cook the lot until ‘burnt’ to perfection before sharpening the jam with a little lemon juice.
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