Black Genoa Fig Jam With Blanched Almonds and Ginger

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 2
YIELD: 2 jars
UNITS: US

INGREDIENTS

Nutrition
  • 500
    g figs
  • 500
    g sugar (warmed in microwave)
  • 12
    cup water
  • 1
    lemon, juice of
  • 80
    g blanched almonds
  • 80
    g crystallised ginger
Advertisement

DIRECTIONS

  • Put a small plate that in the freezer for later use.
  • Wipe the figs, cut off their tops and cut into small pieces.
  • Put the figs into a medium sized saucepan with water, lemon juice, almonds and ginger.
  • Bring to the boil and turn down heat to a simmer.
  • Simmer for about 20 minutes or until figs are soft and most of the liquid has evaporated.
  • Add the warmed sugar. Stir until the sugar has dissolved.
  • Bring to the boil and then simmer, gently, for about 10 minutes.
  • Test the jam on a cold plate that has been in the freezer, putting a little jam on the plate and returning it to the freezer for a couple of minutes.
  • Take the plate out and if jam wrinkles when pushed with a finger it is ready.
  • Take the jam off the heat and leave for two minutes.
  • Put into sterilised jars and seal immediately.
Advertisement