Gingered Fig Jam
'Tis fig season! :)
Love this stuff with all kinds of cheeses, on toast or biscuits, with ice cream, over plain cheesecake, mixed into plain yogurt...
Since I don't can for long storage, I don't go through the usual canning sterilization rigmarole. I just wash a lidded bottle or plastic container with dish soap and hot water, thoroughly rinse and dry, and place the cooled jam in the container for refrigeration. It should keep at least a couple of months that way.
This recipe takes anywhere from 60 to 90 minutes depending on the water content of the fruit, the weather, and how thick you like your jam.
Gingered Fig Jam
'Tis fig season! :)
Love this stuff with all kinds of cheeses, on toast or biscuits, with ice cream, over plain cheesecake, mixed into plain yogurt...
Since I don't can for long storage, I don't go through the usual canning sterilization rigmarole. I just wash a lidded bottle or plastic container with dish soap and hot water, thoroughly rinse and dry, and place the cooled jam in the container for refrigeration. It should keep at least a couple of months that way.
This recipe takes anywhere from 60 to 90 minutes depending on the water content of the fruit, the weather, and how thick you like your jam.
Cooking Instructions
- 1
Place all the ingredients but ginger in a large saucepan, give them a couple of good stirs and place on medium heat until all the sugar melts.
- 2
Let the mixture come to a very gentle boil for 2 minutes or so before giving the jam a few good stirs and turning the heat down to not quite medium low.
- 3
Let the jam very gently simmer and reduce (that means barely detectible movement on the surface with the very occasional slow bubble), uncovered, for anywhere from 45 to 60 minutes, depending on how thick you like your jam.
- 4
At the halfway mark (about 20 to 25 minutes into the simmer) mash the jam with a potato masher or a fork to the desired consistency, and stir in the ginger. Continue to simmer another 20 to 35 minutes, stirring occasionally - every 10 minutes or so should be good. Never let the heat get so high that you can scrape solids from the bottom of your cooking vessel. This will result in an oddly iron-like flavor to downright burnt flavor if the heat is way too high.
- 5
Give the jam a taste, remembering that it'll always taste slightly sweeter when thoroughly cooled than it does warm. If needed, add a little more sugar or maple syrup or honey for sweetness, a tiny bit of salt if the sweetness still tastes flat, or a teaspoonful of lemon juice if you want a little more tartness.
- 6
Let the jam cook another 5 minutes after you adjust the seasoning, cut the heat, give it a few good stirs, and let it cool thoroughly, uncovered (you don't want condensation to water down your jam, which will also make it more likely to spoil faster), before putting it in a container to refrigerate.
- 7
Enjoy! :)
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