Freezing And Preserving Recipes
Spiced Fig Jam With Ginger
Last week I brought you my all-time favorite homemade preserve — balsamic fig jam with black peppercorn. Hopefully, you still have enough figs left over because you will definitely want to try my other favorite fig recipe. It’s just as simple to make, sweeter but not too sweet, and even low in sugar without sacrificing…
Ingreadient
- 20 to 25 medium to large figs
- 1 tablespoon minced fresh ginger root
- 1 (3-inch) cinnamon stick
- 1 tablespoon whole cloves
- 1 cup brown sugar
- 2 tablespoons bottled lemon juice
Direction
- Destem and coarsely chop your figs. You should end up with about 7 to 8 cups of chopped fruit.
- I use 1 tablespoon of minced fresh ginger for a subtle ginger flavor, but feel free to add another spoonful if you want a more gingery kick.
- Bundle the cinnamon stick and cloves together, and tie the spices into a cheesecloth satchel.
- Combine the figs, spice satchel, ginger, sugar, and lemon juice in a large pot.
- Bring everything to a full boil over medium-high heat, stirring to prevent the figs from sticking and burning. You want the mixture to remain boiling at a point where it cannot be stirred down.
- Boil down the mixture until a candy thermometer inserted into the pot reads 220°F.
- When your jam is ready, remove it from the heat and discard the spice satchel.
- Ladle the jam into hot, clean jars, seal with lids and rings, and process in a boiling water bath for 10 minutes (adjusting time for altitude if necessary).
