Jamie Oliver’s Fig Jam is a sweet and luxurious spread made from fresh figs, sugar and a hint of citrus. It’s all about capturing the natural sweetness of the figs while adding just the right balance of acidity from the lemon. This jam is simple to make but the flavors are rich and complex. It’s like summer in a jar, perfect for slathering on toast, pairing with cheese or using in baked goods. What’s cool about Jamie’s version is how he elevates the flavor with a touch of vanilla and sometimes a little orange zest. those details really make the jam stand out.
Jamie Oliver Fig Jam Recipe
Ingredients Needed
- Fresh Figs – These are the star of the show. The ripeness matters a lot as overripe figs will give the jam a deeper, more intense flavor while firmer figs will give a more structured jam. You need around 500g of figs to get a decent batch.
- Sugar – Typically, you’ll use white sugar to help preserve the jam and sweeten the figs. Jamie’s recipe calls for around 500g of sugar which is standard for fruit jams.
- Lemon – The juice of one lemon adds a much-needed acidic kick, balancing out the sweetness of the figs. The zest of the lemon can also be added for a fresh, zesty layer of flavor.
- Vanilla Bean (Optional) – For that extra layer of richness, Jamie sometimes uses a vanilla pod. It’s not essential but it adds a beautiful depth to the final jam.
- Water – A splash of water helps get the jam moving in the pot without it sticking. It also creates a bit of syrupy liquid that coats the figs as they break down.
Equipment Needed
- Saucepan or Jam Pot – A large, heavy-bottomed pot is ideal for even heat distribution, so your jam doesn’t burn. You want something that can handle the sticky consistency as it cooks down.
- Sterilized Jars – Glass jars are a must for storing your homemade fig jam. They need to be sterilized to prevent spoilage. A simple wash and a quick blast in the oven should do the trick.
- Wooden Spoon – This is for stirring the jam. The wooden spoon ensures you don’t damage the figs too much, keeping them in nice chunks while stirring the jam.
- Ladle or Funnel – For transferring the hot jam into jars without making a mess, a ladle or funnel will come in handy.
How To Make Jamie Oliver’s Fig Jam
- Prep the Figs – Start by washing and removing the stems from the figs. Cut them into quarters or smaller pieces, depending on how chunky you like your jam. The idea is to keep some texture but have them break down easily while cooking.
- Cook the Figs – Place the chopped figs into the saucepan with a splash of water. Add the sugar, lemon juice and zest. Stir it all together over low to medium heat. You’ll see the sugar dissolve and the figs start to release their natural juices.
- Simmer and Stir – Let the mixture simmer gently, stirring occasionally. The figs will begin to soften and break down and the liquid will thicken. This can take about 45 minutes, so patience is key here. If you want it chunkier, stir less often.
- Test for Set – As the jam thickens, you’ll need to test it. Drop a spoonful of jam onto a chilled plate and let it sit for a few seconds. Push the edge of the jam with your finger. If it wrinkles and doesn’t run, it’s ready to be jarred.
- Jar the Jam – Once it’s ready, carefully spoon the jam into your sterilized jars while it’s still hot. Seal them immediately and let them cool. If you’re planning to store it for a while, you can process the jars in a hot water bath to ensure they seal properly.
What I Learnt
Making Jamie Oliver’s Fig Jam is a lesson in patience. The process is simple but the reward is worth every step. I learned that the key to great jam isn’t rushing it. Slow cooking allows the figs to release all their natural sweetness and flavors. The lemon and vanilla provide a great contrast to the figs’ richness. What really stood out for me was how adaptable the recipe is. You can tweak it by adding a touch of orange zest, cinnamon or even a splash of port for some extra complexity.
Another takeaway? It’s surprisingly forgiving. Even if your figs aren’t the ripest or the exact measurements are off, it still comes together beautifully. The trick is making sure you get that perfect balance between sweet and tart which means tasting along the way.
Recipe Tweaks For Jamie Oliver’s Fig Jam
Jamie Oliver’s fig jam recipe is pretty solid as it is-rich, sweet and bursting with fruity goodness. But if you’re looking to experiment a little, there are a few fun tweaks you can try.
1. Add spices for warmth
Try adding a touch of cinnamon, star anise or even cloves. A pinch of allspice can also give it a nice, cozy depth. If you want a more exotic vibe, cardamom can work wonders. Just be careful not to overdo it; these spices can easily overwhelm the delicate flavor of the figs.
2. Swap sugar for honey or maple syrup
Instead of using all white sugar, why not try swapping some of it for honey or maple syrup? It’ll give the jam a slightly floral or caramelized flavor. If you’re into the idea of a more complex taste, try adding brown sugar for a toasty undertone.
3. Add a citrus twist
Jamie’s recipe typically uses lemon juice but you can take it a step further. Try orange zest or even a splash of orange juice. It’ll give the jam a fresh, tangy balance to complement the figs’ sweetness. Lemon or lime zest can also elevate it and add some zest to your jar.
4. Infuse with herbs
If you’re after a more savory fig jam, fresh rosemary, thyme or basil can add an earthy note. Infuse these herbs into the mixture while cooking, then strain them out before you jar it up. This adds a whole new layer of flavor, perfect for pairing with meats and cheeses.
5. Mix in other fruits
Figs are fantastic on their own but mixing them with other fruits can create a unique twist. Pears, apples or even blackberries work really well in jams. The added pectin from these fruits helps with the jam’s consistency, too.
Storage Tips For Leftovers
Once you’ve made your fig jam, it’s important to store it right to keep that fresh, vibrant flavor.
1. Proper sealing
If you’ve made the jam in batches and are canning it, ensure you’re sealing the jars tightly and processing them correctly. A water bath canning method is ideal to preserve the jam for longer periods. Store in a cool, dark place and it should last for up to a year, sometimes even more.
2. In the fridge for quick use
If you’re not into canning, store the leftover jam in the fridge. Make sure the jar is sealed tightly to avoid air exposure which can cause mold. It’ll last about 3-4 weeks in the fridge. For the best flavor, though, use it within 2 weeks.
3. Freezing option
For longer storage, freezing fig jam works surprisingly well. Just leave about half an inch of space at the top of the jar or container to allow for expansion. It’s ideal for those who want to make a large batch but don’t want it all to go bad at once. You can store it for up to a year in the freezer, though the flavor might fade a little after 6 months.
4. Avoid double-dipping
When using your fig jam, always use a clean spoon to avoid introducing bacteria that can spoil the jam faster. Simple steps like these can help extend its shelf life significantly.
What To Eat With Jamie Oliver’s Fig Jam?
Now for the fun part-fig jam isn’t just for toast. It’s a versatile delight that can pair with a whole range of foods.
1. Cheese, please!
The sweet, rich flavor of fig jam goes perfectly with both soft and hard cheeses. Think brie, goat cheese or blue cheese. It pairs especially well with creamy, tangy cheeses that can balance out the sweetness of the jam. Serve it as part of a cheese board and watch it disappear!
2. On meats and charcuterie
Fig jam works wonders as a condiment for roasted meats or charcuterie. Try it with prosciutto, salami or a perfectly cooked roast chicken. The sweet jam complements the salty, savory flavors perfectly. You can even spread it on grilled meats for a subtle sweetness.
3. On pastries
This is where fig jam really shines. Spread it over croissants or Danish pastries for a lovely touch of sweetness. It’s also perfect as a filling for tarts, turnovers or thumbprint cookies. You could even drizzle it over a warm scone, fresh out of the oven.
4. Stir into yogurt or oatmeal
Looking for a quick breakfast option? Stir a spoonful of fig jam into your morning oatmeal or Greek yogurt. It’s a simple way to add some extra sweetness without going overboard.
5. As a sandwich spread
Go beyond the classic peanut butter and jam. Use fig jam with turkey, brie or even a chicken salad. The sweetness and richness really stand out when paired with savory ingredients.
FAQs
How Ripe Should The Figs Be For Making Jam?
The figs should be perfectly ripe but not too soft. They should be sweet, but still firm enough to hold their shape during cooking.
Can I Use Other Fruits In Jamie Oliver’s Fig Jam Recipe?
Yes! You can mix figs with other fruits like apples or oranges for a twist on the classic flavor.
How Long Can I Store Jamie Oliver’s Fig Jam?
The jam can be stored in sterilized jars for up to 6 months in a cool, dark place. Once opened, keep it in the fridge and use within a few weeks.
