Ginger Fig Jam

Figs and ginger made sweet to enjoy over cream cheese on toast or top a grilled or roast pork or chicken. Try as a spread in a wrap.

• Ready In: 50 mins
• Yields: 5 1/2 pint jars

Ingredients

• 1⁄4 ounce fresh ginger, 1/4 cup peeled sliced super thin and the rough chop
• 2  lbs fresh figs, 4 cups pureed with some chunks
• 2  cinnamon sticks
• 1 1⁄2 lbs sugar, 3/12 cups
• 1  orange, zest and fruit chopped with no pith

Directions

1. PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. COMBINE all ingredients in a non reactive heavy bottom pot.
3. Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 22 degrees remove cinnamon sticks.
4. Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
5. Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.