Ingredients
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3 lbs ripe figs, washed and diced
2 lbs preserving sugar
1 -2 tablespoon ground ginger
1 cooking apple, cored, peeled and diced
4 -5 tablespoons crystallized ginger, chopped roughly
3 lemons, juice of, only
1/2 pint water
Preparation
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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 1/2 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.
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