1/3 Photos of Auberge Fig and Ginger Jam - Confiture
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.
My Private Note
Units: US | Metric
- 1Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
- 2Just 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.
- 3Transfer 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.
- 4Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached.
- 5Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.
- 6Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.
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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
- Total Fat 2.3 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 11.4 mg
- Total Carbohydrate 601.6 g
- Dietary Fiber 22.0 g
- Sugars 572.8 g
- Protein 5.8 g
The following items or measurements are not included: