Spiced fig jam
This fig jam recipe is made differently to traditional jams, which sit simmering on the hob for hours. Instead, chef Andrew Gravett makes a spiced syrup, to which chopped figs are added and quickly cooked to seal in their flavour. Be sure to steam or boil the jars if you want to extend their shelf life, but if eating straight away they can simply be decanted into sterilised jars and left to cool.
Ingredients
Metric
Imperial
- 2kg figs, ideally Solliès figs, sliced
- 1 cinnamon stick
- 1 star anise
- 1 vanilla pod, split
- 1g of freshly ground black pepper
- 1kg glucose syrup
- 1kg caster sugar
- 300ml of water
- 13g of pectin
- 40g of citric acid
Equipment
- Sterilised jars
Method
- 1kg glucose syrup
- 1kg caster sugar
- 300ml of water
- 1 cinnamon stick
- 1 star anise
- 1 vanilla pod, split
- 1g of freshly ground black pepper
- 2kg figs, ideally Solliès figs, sliced
- 13g of pectin
- 40g of citric acid
As executive pastry chef at The Langham Hotel in London, Andrew Gravett knows everything there is to know about baking. With a background in Michelin-starred restaurants and travelling the world working with chocolate producer Valrhona, he now showcases his creations at one of the finest hotels in the capital.
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