Fig & Ginger Jam

Figs are the Autumn hero and our White Genoa fig tree never fails to produce an abundant crop. This simple recipe transforms them into a luscious lemony, ginger and figgy jam that is perfect with toast, ice-cream or yoghurt or served with pancakes, warm tea cake or waffles.

Figs can be brown, green or purple in colour when ripe depending upon the variety. Pick when they are soft and dropping on the branch. But don’t wait to long as their sugar content increases rapidly and suddenly they will be over ripe, overly sweet and cloying. I hope you enjoy the indulgent flavour and texture of one on my favourite preserves.

Preparation Time:: 20 minutes

Cooking Time:: 45 minutes

Quantity:: 8 x 125 ml jars

PREPARATION

Sterilise and dry sealable glass jars and lids.

INGREDIENTS

700g: Fresh figs, ripe

700g: White sugar

3g: Crystallised ginger, finely chopped

2 medium: Lemons

METHOD

Gently wash and pat dry the figs with a clean dry tea towel or paper towel. Cut into quarters. If they are small they can be left whole or cut into halves. Place the figs, finely chopped crystallised ginger and sugar in a preserving pan. Stir gently to mix the ingredients and for the sugar to begin to dissolve.
Place on a gentle heat, stirring occasionally until the sugar has completely dissolved. Bring the mixture to the boil quickly and boil rapidly until the jam reaches the setting point. Remove from the heat and using a metal spoon remove the surface scum.
Allow the jam to cool slightly. Use a funnel and ladle to pour into the warm dry sterilised screw cap sealable bottles. Fill to approximately 2.5cm (1 inch) from the top of the bottle and seal using your preferred method.
Label and store in a cool dark place in the kitchen or pantry.
Allow the jam mature for at least 2 weeks before eating.

NOTES

If using small figs and they have been left whole this will produce a jam with large pieces of cooked figs in jammy syrup.
Crystallised ginger will produce a more intense ginger flavour and better consistency than fresh ginger, as it has already been cooked and has a softened jelly-like texture.
Any impurities in the figs will rise to the surface while the jam is cooking. This is known as the scum and is part of the jam making process. Using a metal spoon remove scum once the jam has been removed form the heat.
Stirring the sugar until it is dissolved is an important step as undissolved sugar can burn on the bottom of the preserving pan or give a slightly crystallised effect in the finished jam.
If the lemons are on the dry side, use another lemon. To maximise the juice extraction place the lemon on a hard surface, place your palm on it and roll the lemon backwards and forwards a couple of times. This ruptures the membrane sac that contains the juice, allowing it to flow more freely.
Figs and ginger is a great combo, if you love ginger you can always add more.
Honey can be used and impacts a unique rich flavour to the jam. However it doesn’t provide a firm set. Use 25% honey and 75% sugar for a firm set or 50% honey and 50% sugar for a softer jam.

Fig & Ginger Jam

Preparation Time:: 20 minutes

Cooking Time:: 45 minutes

Quantity:: 8 x 125 ml jars

PREPARATION:

Sterilise and dry sealable glass jars and lids.

INGREDIENTS:

Fresh figs, ripe: 700g

White sugar: 700g

Crystallised ginger, finely chopped: 3g

Lemons: 2 medium

METHOD:

Gently wash and pat dry the figs with a clean dry tea towel or paper towel. Cut into quarters. If they are small they can be left whole or cut into halves. Place the figs, finely chopped crystallised ginger and sugar in a preserving pan. Stir gently to mix the ingredients and for the sugar to begin to dissolve.
Place on a gentle heat, stirring occasionally until the sugar has completely dissolved. Bring the mixture to the boil quickly and boil rapidly until the jam reaches the setting point. Remove from the heat and using a metal spoon remove the surface scum.
Allow the jam to cool slightly. Use a funnel and ladle to pour into the warm dry sterilised screw cap sealable bottles. Fill to approximately 2.5cm (1 inch) from the top of the bottle and seal using your preferred method.
Label and store in a cool dark place in the kitchen or pantry.
Allow the jam mature for at least 2 weeks before eating.

NOTES:

If using small figs and they have been left whole this will produce a jam with large pieces of cooked figs in jammy syrup.
Crystallised ginger will produce a more intense ginger flavour and better consistency than fresh ginger, as it has already been cooked and has a softened jelly-like texture.
Any impurities in the figs will rise to the surface while the jam is cooking. This is known as the scum and is part of the jam making process. Using a metal spoon remove scum once the jam has been removed form the heat.
Stirring the sugar until it is dissolved is an important step as undissolved sugar can burn on the bottom of the preserving pan or give a slightly crystallised effect in the finished jam.
If the lemons are on the dry side, use another lemon. To maximise the juice extraction place the lemon on a hard surface, place your palm on it and roll the lemon backwards and forwards a couple of times. This ruptures the membrane sac that contains the juice, allowing it to flow more freely.
Figs and ginger is a great combo, if you love ginger you can always add more.
Honey can be used and impacts a unique rich flavour to the jam. However it doesn’t provide a firm set. Use 25% honey and 75% sugar for a firm set or 50% honey and 50% sugar for a softer jam.