Normally most of the jams I buy end up unused somewhere at the back of my fridge. I really should be a bit more inventive in using them. So – it was a pleasant surprise to try a jam that stands out as being a great quality jam in its own right but also a fantastic ingredient I could use in my cooking.
This jam will get used.
I’ve recently been getting into using olive oil with fruit and in desserts. It works in a way I wouldn’t have thought of – the oranges with olive oil recipe from Ferran Adria’s Family Meal cook book was a bit of revelation to me. So – to try a jam that had that same silkiness was most welcome.
The jam I tried, made by Olive Branch, was the forest fruits variety from their range – a wonderful, dark, fruity jam with a touch of honey (although not overly honey flavoured) and a texture finished off by the addition of olive oil. Nice enough on its own but what really got me going was how well it worked as an ingredient.
First I tried it smeared on chicken thighs, roasted in the oven. Quick, simple and super tasty.
Then, as a salad dressing mixed with a bit more olive oil and some wine vinegar.
I made a simple salad of salad leaves, peaches, prosciutto and parmesan and drizzled the jam-based dressing over it.
This was super tasty – not overly sweet but really helped bring the salad together.
I’ll be trying their other jams – they’re certainly an ingredient worth having to hand.