This recipe couldn’t have shown up in my in box at a better time, a recipe for a fig jam made with plump fresh figs and fresh ginger was just too tempting to ignore, especially as I had just received the biggest most plump figs I have ever seen from my friend Veena’s garden. I’m not kidding; these figs were HUGE and so gorgeous inside with dark burgundy color flesh that it was just a delight to see. Even my kids kept looking at these figs and oohing and aaahing at these beauties. Four of these giant figs were more than enough to make a jar of jam. Here’s the best part, to get a thick creamy jam I didn’t even have to use any pectin, preservatives or thickening ingredient. And let me tell you folks this jam is delicious!!
How many ways can we have this fig jam is all I kept thinking. In a cheese platter? With vanilla ice cream? Or with fresh baked scones! This jam is not only delicious but beautiful as well! With fresh figs in season there is no better time to try and make this delicious jam.
Fig and Ginger Lemon Jam
Fig and ginger lemon jam from farmfreshtoyou.com
- 1 pound figs
- 1/4 cup lemon juice, freshly-squeezed
- 1 teaspoon lemon zest
- 1 tablespoon fresh ginger, grated (or 1/2 teaspoon ground ginger powder)
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 tsp vanilla (my addition – optional)
- 1 tbsp orange liqueur (my addition – optional)
- Wash and trim stems from figs. Cut into halves lengthwise, or quarters if figs are large.
- Combine all ingredients in a heavy pan and heat over medium heat, stirring occasionally until sugar dissolves.
- Increase heat to medium high and bring to a boil. Continue stirring occasionally until fruit is cooked and juices start to thicken. This takes about 30 minutes.
- Preserves reach the setting stage around 220 F. You can test using a candy or sugar thermometer or dip a chilled spoon into the mixture, if the preserves form thick droplets (instead of running off the spoon) it’s done or close to it. Cook’s notes: I placed a teaspoon in the freezer and then tested to see if the jam was done by using the chilled spoon to scoop the jam. If the jam doesn’t run off the spoon but instead sticks to the spoon the jam is ready.
- Transfer preserves into 1 pint sterlized jars, letting them cool before storing in the refrigerator.