Fig And Ginger Jam Recipes

FIG AND GINGER JAM

Fig and Ginger Jam image

Make and share this Fig and Ginger Jam recipe from Food.com.

Provided by ratherbeswimmin

Categories Easy

Time 6h

Yield 3 cups

Number Of Ingredients 5

Ingredients

2 lbs fresh figs, stemmed, peeled, and quartered
1 1/2 cups sugar
1/2 cup water
1 thin-skinned lemon, quartered and thinly sliced (remove any seeds)
2 tablespoons chopped crystallized ginger

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.

AUBERGE FIG AND GINGER JAM - CONFITURE

Auberge Fig and Ginger Jam - Confiture image

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.

Provided by French Tart

Categories Fruit

Time 6h30m

Yield 2 lb Jars

Number Of Ingredients 7

Ingredients

3 lbs ripe figs, washed and diced
2 lbs preserving sugar
1 -2 tablespoon ground ginger
1 cooking apple, cored, peeled and diced
4 -5 tablespoons crystallized ginger, chopped roughly
3 lemons, juice of, only
1/2 pint water

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.

GINGER FIG JAM

Ginger Fig Jam image

Figs and ginger made sweet to enjoy over cream cheese on toast or top a grilled or roast pork or chicken. Try as a spread in a wrap.

Provided by Rita1652

Categories Fruit

Time 50m

Yield 5 1/2 pint jars

Number Of Ingredients 5

Ingredients

1/4 ounce fresh ginger, 1/4 cup peeled sliced super thin and the rough chop
2 lbs fresh figs, 4 cups pureed with some chunks
2 cinnamon sticks
1 1/2 lbs sugar, 3/12 cups
1 orange, zest and fruit chopped with no pith

Steps:

PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE all ingredients in a non reactive heavy bottom pot.
Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 22 degrees remove cinnamon sticks.
Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.

Nutrition Facts : Calories 674.5, Fat 0.6, SaturatedFat 0.1, Sodium 2, Carbohydrate 174.2, Fiber 5.9, Sugar 168, Protein 1.6

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