Brandy infused fig jam with fresh sprigs of thyme. Sounds super decadent, right?
The truth is, this jam is amazing. It’s rich and sweet with hints of lemon and soft, lingering tastes of thyme layering their way through the flavours. There’s nothing fig newton about this jam!
Use a Blend of Sugars
We used a blend of white sugar and raw (unrefined) organic cane sugar to make the jam darker. The original recipe from Bon Appétit called for white sugar only, but because we were using Calimyra figs and they have green skins, we wanted to make sure the colour was dark enough.
Add a Little Thyme
We added sprigs of fresh thyme to give the jam a slight savoury boost, and got this idea from another recipe we were considering. We went a little easy on the thyme because we didn’t want it to take over the flavour, but if we do this again we will probably add a few more sprigs.
Jar it Up with Gifts in Mind
The recipe calls for half pint jars, but we chose to fill both half and quarter pints, because the little quarter pints make such great gifts! This jam is rich in flavour as well, and we would rather open a smaller jar to enjoy than having it sit too long in the fridge. As a bench-mark for the richer flavour of this jam, think of brandy (or rum) sauce that gets drizzled over Christmas pudding. This jam is not quite that rich and sweet, but the flavours lean in that direction.
A Decadent Savoury Delight
If you find you have way too many figs like I wrote about here, I recommend you give this brandy infused fig jam recipe a try. It is one way to make short work of 4 pounds of fresh figs in a hurry! Think of this preserve as the perfect addition to an evening with friends. A dollop of fig jam on a bite of blue cheese or oven baked Brie, and you’ve elevated a quick and easy appetizer to an evening of decadent savoury delight!
Photographs © Audrey Would! Vintage Home