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    You are in: Home / Recipes / Auberge Fig and Ginger Jam - Confiture Recipe
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    Auberge Fig and Ginger Jam - Confiture

    Auberge Fig and Ginger Jam - Confiture. Photo by French Tart

    1/3 Photos of Auberge Fig and Ginger Jam - Confiture

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    6 hrs

    30 mins

    French Tart's Note:

    We have a wonderful fig tree in our back garden, and this year I cannot keep up with all the fruit! We have had figs in salads, baked figs, figs and cheese - I have made fig chutney, bottled figs and figs in Armagnac...finally, I thought up this idea for a jam, as I think figs and ginger go so well together. It is delicious - and such a wonderful rich colour! Not only is it wonderful spread on toast or bread, but it is lovely dolloped on ice cream and hot desserts, or for steamed puddings! You need to use fresh figs for this recipe - you don’t get the same results with dried figs.

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    Ingredients:

    Yield:

    lb Jars

    Units: US | Metric

    Directions:

    1. 1
      Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
    2. 2
      Just before you are ready to make your jam, warm and sterilise your jam jars and jam pot covers or lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
    3. 3
      Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, lemons and water. Stir over a low heat until the sugar has dissolved.
    4. 4
      Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached.
    5. 5
      Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.
    6. 6
      Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.

    Ratings & Reviews:

    • on October 08, 2008

      55

      I had to leave the figs, sugar & ground ginger for longer than 12 hours and because of the large amount of liquid produced, didn't feel it necessary to add the half pint. I did add as extra, cinnamon, ground cardamon and just before putting into jars, grated rind of a lemon. Delicious. Will definitely make again, as soon as the next batch of figs ripens up.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2009

      55

      What a wondeful recipe and a great way to use extra figs. Yum! Thanks for this very tasty and helpful recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2008

      55

      Love this jam with the layers of flavor, the ginger and lemon are the right balance. I slathered it over brie-what can I say…HEAVEN! I am looking forward to trying this jam at the 2/3 week point…I am sure I’ll be in love xoxo Excellent jam, I will be making it over and over.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Auberge Fig and Ginger Jam - Confiture

    Serving Size: 1 (2837 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2322.2
     
    Calories from Fat 20
    99%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 11.4 mg
    0%
    Total Carbohydrate 601.6 g
    200%
    Dietary Fiber 22.0 g
    88%
    Sugars 572.8 g
    2291%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    crystallized ginger

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