Fig & Ginger Jam

Fig and Ginger Jam is a game changer, perfect as a spread, or as a filling in desserts. This has fast become my favourite jam recipe, it's unique, flavoursome, has a great texture, and is quick to make as figs don't have the high water content most berries have.



Makes approximately 360ml


Ingredients

  • 600g fresh figs

  • 30g grated fresh ginger

  • 1/2 lemon, zest (6 gram)

  • 130 grams granulated sugar

  • 25 grams honey

  • 2 tablespoons water

  • 2 tablespoons lemon juice

  • 2 Cinnamon sticks

  • Pinch of salt

  • 1/4 teaspoon allspice


Method

1. Wipe the figs gently with damp, clean paper towel

2. Remove the stem, and cut the figs into eighths, do not peel. For chunky jam cut the figs into larger pieces 3. In a medium to large saucepan, place all ingredients and bring to a boil until sugar dissolves, stirring occasionally.

4. Reduce heat to low and cook uncovered, stirring occasionally for approximately 30 minutes or until the liquid is thick and drops heavily from the spoon

5. Remove from heat and discard cinnamon stick

6. pour into sterilised jars filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid. Pop on a label (include the date).


Note: If you would like a milder ginger flavour use 20g of fresh ginger instead of 30g


Sterilising Jars

To prevent contamination and lengthen the shelf life of homemade jams and sauces, it's important to sterilise jars or bottles before you package them up. Here's how to do it.


It’s important to choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilise using one of the following methods:


Oven

Preheat the oven to 120C. Place upright jars and lids separately on a baking tray. Heat in the oven for 20 minutes. Remove jars and fill immediately with jam or other preserves.


Stovetop

Place jars and lids in a deep saucepan over high heat. Cover with cold water. Bring to the boil. Reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Carefully remove the jars and place on tray. Allow to air-dry or pat dry with clean paper towel.


Dishwasher

Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a tray lined with paper towel. Allow to air-dry or pat dry with clean paper towel.




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