Fig jam glaze for pork or chicken
Fig jam loosened with vinegar, mustard and a little soy, brushed on in the last minutes of roasting. Sticky, dark and savoury.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Makes
- Enough for 4 portions of meat
- Effort
- Easy
Ingredients
Equipment
- Small saucepan
- Pastry brush
Method
Put everything in a small pan and warm over low heat, stirring, until the jam loosens and the mixture is smooth. Simmer for 2 to 3 minutes to thicken slightly.
Cook your pork, chicken or sausages as you normally would. About 10 minutes before they are done, brush on a layer of glaze.
Brush on a second layer in the final 5 minutes. Watch the surface: the sugar in the jam browns quickly and can burn if the heat is high.
Rest the meat, then serve with any glaze left in the pan warmed through.
Notes
- Always cook meat to a safe internal temperature according to your local food-safety guidance; the glaze does not change that.
- Also good stirred into pan juices for a quick sauce.
Storage
The glaze keeps in the refrigerator for up to a week in a sealed jar.
Made with
Dark fig jam
Purple-skinned figs cooked with their skins for a deep, berry-rich jam the colour of the fruit itself.
Coming soon
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