Gingered Fig Jam
Gingered Fig Jam

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Try spreading this luscious fig and ginger jam recipe at Tesco Real Food over some toast, crackers or scones for a sophisticated breakfast topping. As jams go, Fig-Ginger is relatively easy to make, thanks to the low moisture content of most figs and the ready availability of crystallized or candied ginger. Figs and ginger made sweet to enjoy over cream cheese on toast or top a grilled or roast pork or chicken.

Alright, don’t linger, let’s plan this gingered fig jam formula with 7 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 7 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients for Gingered Fig Jam:
  1. Make ready 1 pound of very ripe Mission Figs, stemmed and quartered
  2. Need 3/4 cup sugar to start (you may like it sweeter - I tend to like my jams a little less sweet than the average storebought)
  3. Get 1/3 cup for water
  4. Provide 2 Tablespoons for maple syrup or honey
  5. Prepare 1 Tablespoon for lemon juice
  6. Take 1 pinch kosher salt (a little less than 1/8 teaspoon)
  7. Get 1-2 Tablespoons grated fresh ginger, depending on how gingery you like things. I find 1 Tablespoon subtle but detectible

Fig & Ginger Jam — Cocoon Cooks. It's the perfect time to start thinking about preserving as many delicious figs as possible. This is a healthy and delicious jam you can eat on a toast. How to Make Jam of Pineapple and Ginger- HogarTv By Juan Gonzalo Angel.

Gingered Fig Jam making process:
  1. Place all the ingredients but ginger in a large saucepan, give them a couple of good stirs and place on medium heat until all the sugar melts.
  2. Let the mixture come to a very gentle boil for 2 minutes or so before giving the jam a few good stirs and turning the heat down to not quite medium low.
  3. Let the jam very gently simmer and reduce (that means barely detectible movement on the surface with the very occasional slow bubble), uncovered, for anywhere from 45 to 60 minutes, depending on how thick you like your jam.
  4. At the halfway mark (about 20 to 25 minutes into the simmer) mash the jam with a potato masher or a fork to the desired consistency, and stir in the ginger. Continue to simmer another 20 to 35 minutes, stirring occasionally - every 10 minutes or so should be good. Never let the heat get so high that you can scrape solids from the bottom of your cooking vessel. This will result in an oddly iron-like flavor to downright burnt flavor if the heat is way too high.
  5. Give the jam a taste, remembering that it'll always taste slightly sweeter when thoroughly cooled than it does warm. If needed, add a little more sugar or maple syrup or honey for sweetness, a tiny bit of salt if the sweetness still tastes flat, or a teaspoonful of lemon juice if you want a little more tartness.
  6. Let the jam cook another 5 minutes after you adjust the seasoning, cut the heat, give it a few good stirs, and let it cool thoroughly, uncovered (you don't want condensation to water down your jam, which will also make it more likely to spoil faster), before putting it in a container to refrigerate.
  7. Enjoy! :)

This delightful blend of rich figs, tart lemons and lively ginger make our Fig & Ginger Jam a great choice for topping on scones or breakfast breads. Fig jam is a delightful accompaniment to a cheese platter, cheesecake or fresh bread. Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. This is classic fig jam without pectin or artificial flavorings just like our moms and grandmas used to make. A great way to save figs when they are in abundance.

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