“There’s nothing better to pair cheese with than spiced fig jam, especially if made at home with fresh figs when they’re in season. My friends always ask for this delicious jam, when I serve it with a cheeseboard, so I always make a double batch. I like to pair it with Fromager d’Affinois Florette (goat’s milk cheese) and Brebicet (sheep’s milk cheese). It’s guaranteed to wow!”
Prep: 15 minutes
Cooking: 45 minutes
Makes: 2 x 250ml jars
- Your favourite goat’s milk and sheep’s milk cheese.
- 500g fresh figs
- 250g caster sugar
- 2 strips of lemon peel
- 1 tsp teaspoon of Chinese 5 Spice (a mix of ground star anise, cinnamon, nutmeg, white pepper, ground fennel seeds)
- Fig leaves to serve (optional)
- Crackers, bread and walnuts, to serve
- Place the figs and sugar into a pot and stir to combine.
- Cook over a medium heat and bring to the boil before turning down to low heat.
- Add the lemon peel and 5 spice and cook for 30-45 minutes, skimming off any impurities that rise to the surface. Stir occasionally to break up the figs.
- To test that the jam is at setting point, place a dollop on to a plate that has been chilling in the freezer. Return to freezer for a few minutes and then remove. If it is gel-like and wrinkly to the touch it is ready. For more accuracy use a sugar thermometer. The perfect temperature is 105C.
- Fill sterilised jars (see note) with jam and seal. Cool completely before serving.
- To assemble your cheeseboard, lay fig leaves on a lovely large wooden board. Arrange your cheeses of choice on top along with crackers, bread, walnuts and the spiced jam.
To sterilise the jars, pre heat the oven at 120°C. Place the washed glass jars and lids (not plastic) on a baking tray and heat in the oven for 15-20 minutes.
Justine Schofield is one of Australia’s most prevalent cooking personalities with an infectious energy, impeccably creative skills in the kitchen and an undeniable passion for food! As well as a best-selling cookbook author, she is the host of the hugely popular cooking show Everyday Gourmet and was a fan favourite in the first series of MasterChef and MasterChef All Stars.