Fig and ginger jam
Prep time over 2 hours
Cook time over 2 hours
Makes 2 x 450g/1 lb jars
You will need warm, sterilised jam jars and jam pot covers - 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.
Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, vinegar, 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.
- 1.35kg/3lb ripe figs, washed and diced
- 1.35kg/3lb warm preserving sugar (see note below)
- 1½ tbsp ground ginger
- 1 cooking apple, peeled and diced
- 4 tbsp crystallised stem ginger, chopped roughly
- 5 tbsp white wine vinegar
- 3 lemons, juice only
- 290ml/½ pint water
This link may stop to work if/when the BBC removes the recipes