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Auberge Fig And Ginger Jam Confiture

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Ingredients

Adjust Servings:
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

Nutritional information

2322.2
Calories
20 g
Calories From Fat
2.3 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
11.4mg
Sodium
601.6 g
Carbs
22 g
Dietary Fiber
572.9 g
Sugars
5.8 g
Protein
2837g
Serving Size (g)
1
Serving Size

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Auberge Fig And Ginger Jam Confiture

Features:
    Cuisine:

    What a fantastic use for my neighbor's overzealous fig tree's bounty! So delicious. I halved the sugar and it turned out lovely.

    • 410 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Auberge Fig and Ginger Jam – Confiture,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 dont get the same results with dried figs.,What a fantastic use for my neighbor’s overzealous fig tree’s bounty! So delicious. I halved the sugar and it turned out lovely.,less sugar – worked fine


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    Steps

    1
    Done

    Put the Figs, Sugar and Ground Ginger Into a Large Non-Metallic Bowl, Cover and Leave For 6-8 Hours.

    2
    Done

    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 For 10-15 Minutes.

    3
    Done

    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.

    4
    Done

    Bring to the Boil and Simmer For 15-20 Minutes or Until the Fruit Is Soft and Setting Point Is Reached.

    5
    Done

    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.

    6
    Done

    Label and Store in a Cool Dark Place For 2-3 Weeks to Allow the Flavours to Develop.

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    William Kim

    Grill guru known for his perfectly seared and mouthwatering barbecue dishes.

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