Best 3 Ginger Fig Jam Recipes
Indulge your senses with our exquisite collection of ginger fig jam recipes, a harmonious blend of sweet, tangy, and spicy flavors. Embark on a culinary journey as we present three unique variations to tantalize your taste buds. From the classic ginger fig jam, bursting with the warmth of ginger and the sweetness of figs, to the zesty orange ginger fig jam, infused with the vibrant citrus notes of orange zest, and the intriguing ginger fig jam with black pepper, where a hint of spiciness adds an unexpected twist. Each recipe offers a delightful balance of flavors, perfect for spreading on toast, dolloping onto yogurt, or using as a glaze for grilled meats. Let your creativity soar as you explore the versatility of these delectable preserves.
Check out the recipes below so you can choose the best recipe for yourself!
FIG AND GINGER JAM
Make and share this Fig and Ginger Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Easy
Time 6h
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine the figs, sugar, water, lemon, and ginger in a slow cooker.
- Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
- Remove the lid, turn the cooking temperature to HIGH, and cook 2-3 hours longer, until the jam reaches your desired consistency.
- Ladle the warm jam into clean spring-top glasses (or use screw tops with new lids); let stand until cool.
- Store, covered, in the refrigerator for up to 2 months.
- OR spoon into small plastic storage containers and freeze for up to 2 months.
GINGER FIG JAM
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
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
AUBERGE FIG AND GINGER JAM - CONFITURE
We have a wonderful fig tree in our back garden, and this year I cannot keep up with all the fruit! We have had figs in salads, baked figs, figs and cheese - I have made fig chutney, bottled figs and figs in Armagnac...finally, I thought up this idea for a jam, as I think figs and ginger go so well together. It is delicious - and such a wonderful rich colour! Not only is it wonderful spread on toast or bread, but it is lovely dolloped on ice cream and hot desserts, or for steamed puddings! You need to use fresh figs for this recipe - you don't get the same results with dried figs.
Provided by French Tart
Categories Fruit
Time 6h30m
Yield 2 lb Jars
Number Of Ingredients 7
Steps:
- Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
- Just before you are ready to make your jam, warm and sterilise your jam jars and jam pot covers or lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
- Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, lemons and water. Stir over a low heat until the sugar has dissolved.
- Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached.
- Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.
- Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.
Tips:
- Choose ripe figs: Look for figs that are plump and have a slight give when you press them. Avoid figs that are too soft or have any signs of bruising or mold.
- Peel the figs: To peel the figs, make a shallow cut around the stem and then use your fingers to gently peel the skin away from the fruit.
- Use a sharp knife: When cutting the figs, use a sharp knife to ensure clean, even cuts.
- Cook the jam in a heavy-bottomed pot: This will help to prevent the jam from scorching and will also help to distribute the heat evenly.
- Stir the jam frequently: Stir the jam frequently to prevent it from sticking to the bottom of the pot and to help it thicken evenly.
- Use a candy thermometer: A candy thermometer is a helpful tool for determining when the jam has reached the desired consistency.
- Store the jam in a clean, airtight container: Once the jam has cooled, store it in a clean, airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Conclusion:
Ginger fig jam is a delicious and versatile condiment that can be enjoyed in a variety of ways. It can be spread on toast, used as a filling for pastries, or even drizzled over ice cream. The unique flavor of the figs is complemented perfectly by the sweetness of the sugar and the spiciness of the ginger. This jam is sure to be a hit with your family and friends.
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