Fig jam

Pair it with a tangy or salty cheese such as goat’s cheese, blue cheese or mature Cheddar. Spread a little on a cheese board, or put it in a toasted cheese sandwich.

Warm a spoonful or two with a splash of water until spreadable, then brush it over roast pork or chicken during the final 10 minutes of cooking. Adding it near the end helps the sugars glaze rather than scorch.

Yes: use it as a filling for thumbprint biscuits or sandwich it between pastry layers. Keep the filling away from the edges so it is less likely to bubble out in the oven.

Keep the jar in the fridge, close the lid firmly and use a clean spoon each time. Follow the jar’s storage instructions for how long it keeps.

For a more textured spread, look for one that contains fig pieces or visible seeds; for a smoother filling or glaze, choose a finely puréed one. Fig jam is naturally seed-speckled, so seeds alone do not mean it has gone off.

Apricot jam is a useful substitute for glazing meat or filling pastries, though it tastes brighter and less earthy. For a cheese board, try quince paste if you want a firm, sliceable accompaniment rather than a spread.

They are similar in energy: fig jam has 243 kcal per 100 g, while apricot jam has 246 kcal. Fig jam tends to have a deeper, seedier flavour; apricot jam is usually fruitier and sharper.