Best 3 Auberge Fig And Ginger Jam Confiture Recipes

Indulge your senses with a culinary adventure as we present a collection of extraordinary fig and ginger jam recipes that capture the essence of sweet and spicy harmony. Embark on a journey of taste with our featured recipe, the Auberge Fig and Ginger Jam, a classic French confection that embodies the perfect balance of sweet figs and piquant ginger. Its luscious texture and vibrant color will tantalize your taste buds, leaving you craving more.

For those who prefer a unique twist, the Spiced Fig and Ginger Jam offers an exotic blend of aromatic spices, such as cardamom, cinnamon, and cloves, that dance harmoniously with the fruity sweetness of figs and the warmth of ginger. Experience a symphony of flavors in every spoonful.

If you're seeking a quick and easy treat, the Microwave Fig and Ginger Jam is your perfect match. With just a few minutes in the microwave, you can create a delectable jam that bursts with flavor. Its simplicity and convenience make it an ideal choice for busy individuals who crave homemade goodness.

For those with a sweet tooth, the Fig and Ginger Conserve will satisfy your cravings with its rich, caramelized texture. The addition of honey and lemon adds a touch of tanginess that cuts through the sweetness, creating a delightful balance of flavors.

Lastly, the Fig and Ginger Jelly is a delightful treat that captures the essence of figs and ginger in a shimmering, translucent form. Its delicate texture and vibrant color make it a stunning addition to cheeseboards, crostini, or simply spread on toast for a taste of pure bliss.

Let's cook with our recipes!

GINGER FIG JAM

Ginger Fig Jam image

Figs and ginger made sweet to enjoy over cream cheese on toast or top a grilled or roast pork or chicken. Try as a spread in a wrap.

Provided by Rita1652

Categories Fruit

Time 50m

Yield 5 1/2 pint jars

Number Of Ingredients 5

Ingredients

1/4 ounce fresh ginger, 1/4 cup peeled sliced super thin and the rough chop
2 lbs fresh figs, 4 cups pureed with some chunks
2 cinnamon sticks
1 1/2 lbs sugar, 3/12 cups
1 orange, zest and fruit chopped with no pith

Steps:

PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE all ingredients in a non reactive heavy bottom pot.
Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 22 degrees remove cinnamon sticks.
Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.

Nutrition Facts : Calories 674.5, Fat 0.6, SaturatedFat 0.1, Sodium 2, Carbohydrate 174.2, Fiber 5.9, Sugar 168, Protein 1.6

FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE

Fresh Fig and Ginger Chutney from the Auberge image

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.

Provided by French Tart

Categories Chutneys

Time 1h20m

Yield 5 350g Jars

Number Of Ingredients 12

Ingredients

850 g fresh figs, chopped
400 g dried figs, chopped
3 large red onions, finely chopped
3 medium bramley apples
40 g fresh gingerroot, cut into fine matchsticks
2 teaspoons ground allspice
1 pinch dried chili pepper flakes
2 teaspoons finely grated lemon zest
700 g demerara sugar
2 teaspoons salt
800 ml red wine vinegar
2 teaspoons fresh ground black pepper

Steps:

Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.

BLACK GENOA FIG JAM WITH BLANCHED ALMONDS AND GINGER

Black Genoa Fig Jam With Blanched Almonds and Ginger image

I planted a fig tree last year and this year I might just have some fruit.......so am posting this recipe I have found hoping I might get a few! Meanwhile someone might have a use for the recipe! Another recipe from The Weekly Times, but approx times are given as I have not yet made this recipe. I suppose its up to what size jars you use as to what quantity you get.

Provided by Tisme

Categories Fruit

Time 55m

Yield 2 jars, 2 serving(s)

Number Of Ingredients 6

Ingredients

500 g figs
500 g sugar (warmed in microwave)
1/2 cup water
1 lemon, juice of
80 g blanched almonds
80 g crystallised ginger

Steps:

Put a small plate that in the freezer for later use.
Wipe the figs, cut off their tops and cut into small pieces.
Put the figs into a medium sized saucepan with water, lemon juice, almonds and ginger.
Bring to the boil and turn down heat to a simmer.
Simmer for about 20 minutes or until figs are soft and most of the liquid has evaporated.
Add the warmed sugar. Stir until the sugar has dissolved.
Bring to the boil and then simmer, gently, for about 10 minutes.
Test the jam on a cold plate that has been in the freezer, putting a little jam on the plate and returning it to the freezer for a couple of minutes.
Take the plate out and if jam wrinkles when pushed with a finger it is ready.
Take the jam off the heat and leave for two minutes.
Put into sterilised jars and seal immediately.

Nutrition Facts : Calories 1534.5, Fat 23.5, SaturatedFat 2.5, Sodium 29.3, Carbohydrate 340, Fiber 18.9, Sugar 293.8, Protein 14.9

Tips:

Choose ripe, fresh figs for the best flavor.
Use a variety of figs for a more complex flavor.
Peel the figs if you prefer a smoother texture.
Use a sharp knife to cut the figs to avoid bruising them.
Cook the jam over low heat to prevent it from scorching.
Stir the jam frequently to prevent it from sticking.
Use a candy thermometer to ensure that the jam reaches the proper temperature.
Test the jam for doneness by placing a small amount on a cold plate. If the jam wrinkles when you push your finger through it, it is ready.
Store the jam in a clean, airtight container in the refrigerator for up to 2 months.

Conclusion:

Fig and ginger jam is a delicious and versatile condiment that can be enjoyed in many ways. It is perfect on toast, crackers, or scones. It can also be used as a filling for pies, tarts, and pastries. The ginger adds a unique and spicy flavor to the jam that makes it a perfect accompaniment to savory dishes as well. Whether you are looking for a sweet or savory treat, fig and ginger jam is a great option.