Archive of BBC Food Recipes

Fig and ginger jam

Prep time over 2 hours
Cook time over 2 hours
Makes 2 x 450g/1 lb jars
Dietary Vegetarian
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.


  1. Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.

  2. 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.

  3. 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.

  4. 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

Shopping List

Fig and ginger jam

Fruit and vegetables

Cooking ingredients


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