Black Genoa Fig Jam With Blanched Almonds And Ginger - cooking recipe

Ingredients

500 g figs
500 g sugar (warmed in microwave)
1/2 cup water
1 lemon, juice of
80 g blanched almonds
80 g crystallised ginger

Preparation

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.