A fig jam cooked in France from fully ripened purple figs, thick with fruit and only lightly sweetened.
Fifty-three grams of fruit per hundred is a lot for a jam, and you feel it: pieces of skin and seed survive the cooking, so the spoon has texture rather than syrup.
Angelina has been making pastry at 226 rue de Rivoli in Paris since 1903. Its jars are cooked in France to the house recipes.
On brioche at breakfast, on a crêpe, or beside a blue cheese where its sweetness does the work of a chutney. Keep it in the fridge once opened.
size — 215g
