mastering the art of fig jam

This week I made fig jam twice. The first time I made a tiny batch – a taste really – a single jar. Just for fun. I had some dried figs that I wanted to use and some gorgeous, incredibly sweet empire apples that tasted like candy apples. I was fancying fig jam on savoury sandwiches: fig jam and ham; bacon, lettuce, and fig jam; peanut butter and fig jam. In the end, I had a friend coming for lunch and I made roasted parsnip soup and then roast chicken, lettuce, and fig jam sandwiches on seed bread. Continue reading “mastering the art of fig jam”