Black Genoa Fig Jam With Blanched Almonds And Ginger Recipes

BLACK GENOA FIG JAM WITH BLANCHED ALMONDS AND 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.

AUBERGE FIG AND GINGER JAM - CONFITURE

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.