Auberge Fig and Ginger Jam - Confiture

Recipe by French Tart
READY IN: 6hrs 30mins
YIELD: 2 lb Jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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