Recipe by French Tart
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.
Top Review by Angelcat
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.
- 3 lbs ripe figs, washed and diced
- 2 lbs preserving sugar
- 1 -2 tablespoon ground ginger
- 1 cooking apple, cored, peeled and diced
- 4 -5 tablespoons crystallized ginger, chopped roughly
- 3 lemons, juice of, only
- 1⁄2 pint water
Directions See How It's Made
- Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
- 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.
- 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.
- Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached.
- 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.
- Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.