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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.
What a wondeful recipe and a great way to use extra figs. Yum! Thanks for this very tasty and helpful recipe.
Love this jam with the layers of flavor, the ginger and lemon are the right balance. I slathered it over brie-what can I sayâ€¦HEAVEN! I am looking forward to trying this jam at the 2/3 week pointâ€¦I am sure Iâ€™ll be in love xoxo Excellent jam, I will be making it over and over.
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."