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Auberge Fig and Ginger Jam - Confiture

5.0(5)

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.

by French Tart·published 2007-09-19

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Fruit

Servings

2 lb Jars

Total time

6h 30m

prep 6h

Calories / serving

2322 kcal

Ingredients (7)

serves

3 lbs ripe figs, washed and dicedfig
2 lbs preserving sugarsugar
1 -2 tablespoon ground gingerginger
1 cooking apple, cored, peeled and dicedapple
4 -5 tablespoons crystallized ginger, chopped roughlycrystallized-ginger
3 lemons, juice of, onlylemon
1/2 pint waterwater

Instructions (6 steps)

01Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
02Just 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.
03Transfer 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.
04Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached.

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Rich recipe — supports nutrition-aware planning.