Auberge Fig And Ginger Jam Confiture Recipes

AUBERGE FIG AND GINGER JAM - CONFITURE

Steps:

• 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.

FIG AND GINGER JAM

Steps:

• Combine the figs, sugar, water, lemon, and ginger in a slow cooker.
• Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
• Remove the lid, turn the cooking temperature to HIGH, and cook 2-3 hours longer, until the jam reaches your desired consistency.
• Ladle the warm jam into clean spring-top glasses (or use screw tops with new lids); let stand until cool.
• Store, covered, in the refrigerator for up to 2 months.
• OR spoon into small plastic storage containers and freeze for up to 2 months.