4 Reviews

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.

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Angelcat October 08, 2008

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

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TaterBug! :) August 13, 2009

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.

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Antifreesz September 15, 2008

I have completed through step 5 -- smells wonderful! I'll be back in a couple of weeks to report on the results. Update: The ginger and lemon add a special extra level of flavor to this jam. Now I have 2 favorite fig jams--PaulaG's and this one! I will be using this in croustada and in small Christmas cookies/pastries--will be a great match with short pastry (if there's enough left after people keep taking "just a bit for my toast."

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Chef Kate November 29, 2007
Auberge Fig and Ginger Jam - Confiture