Figandgingerjam Recipes

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GINGER FIG JAM

Figs and ginger made sweet to enjoy over cream cheese on toast or top a grilled or roast pork or chicken. Try as a spread in a wrap.

Provided by Rita1652

Categories     Fruit

Time 50m

Yield 5 1/2 pint jars

Number Of Ingredients 5



Ginger Fig Jam image

Steps:

  • PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • COMBINE all ingredients in a non reactive heavy bottom pot.
  • Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 22 degrees remove cinnamon sticks.
  • Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
  • Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.

Nutrition Facts : Calories 674.5, Fat 0.6, SaturatedFat 0.1, Sodium 2, Carbohydrate 174.2, Fiber 5.9, Sugar 168, Protein 1.6

1/4 ounce fresh ginger, 1/4 cup peeled sliced super thin and the rough chop
2 lbs fresh figs, 4 cups pureed with some chunks
2 cinnamon sticks
1 1/2 lbs sugar, 3/12 cups
1 orange, zest and fruit chopped with no pith

FIG AND GINGER JAM

Make and share this Fig and Ginger Jam recipe from Food.com.

Provided by ratherbeswimmin

Categories     Easy

Time 6h

Yield 3 cups

Number Of Ingredients 5



Fig and Ginger Jam image

Steps:

  • Combine the figs, sugar, water, lemon, and ginger in a slow cooker.
  • Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
  • Remove the lid, turn the cooking temperature to HIGH, and cook 2-3 hours longer, until the jam reaches your desired consistency.
  • Ladle the warm jam into clean spring-top glasses (or use screw tops with new lids); let stand until cool.
  • Store, covered, in the refrigerator for up to 2 months.
  • OR spoon into small plastic storage containers and freeze for up to 2 months.

2 lbs fresh figs, stemmed, peeled, and quartered
1 1/2 cups sugar
1/2 cup water
1 thin-skinned lemon, quartered and thinly sliced (remove any seeds)
2 tablespoons chopped crystallized ginger

FIG JAM

Provided by Giada De Laurentiis

Time 38m

Yield 1 cup

Number Of Ingredients 5



Fig Jam image

Steps:

  • For the jam:
  • In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
  • Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
  • *Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.

1/2 cup sugar
1/2 cup water
12 dried black mission figs
3 tablespoons brandy or apple juice
1/2 cup hazelnuts, toasted * see Cook's Note

FIG JAM

A spiced fig jam to serve on toast for breakfast or to upgrade your next PB&J. The jam will keep in the refrigerator for about 2 weeks.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 16

Number Of Ingredients 8



Fig Jam image

Steps:

  • Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
  • While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
  • Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

Nutrition Facts : Calories 47 calories, Carbohydrate 12.6 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.4 g, Sodium 2.5 mg, Sugar 6.9 g

1 ½ pounds ripe figs, chopped
⅓ cup water
¼ cup coconut sugar
1 cinnamon stick
⅛ teaspoon ground allspice
⅛ teaspoon freshly ground mixed peppercorns
½ lemon, juiced
⅔ (.25 ounce) packet agar-agar powder

FIG JAM

Give the gift of homemade fig jam to family and friends. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt

Provided by Esther Clark

Categories     Condiment

Time 40m

Yield Makes 2 x 500ml jars

Number Of Ingredients 4



Fig jam image

Steps:

  • Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
  • Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

Nutrition Facts : Calories 49 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.02 milligram of sodium

1kg ripe figs , quartered
1 large orange , zested
400g granulated sugar
1 lemon , juiced, plus strips of zest, to serve (optional)

DRUNKEN FIG JAM

Provided by Jill Silverman Hough

Categories     Condiment/Spread     Bourbon     Brunch     Side     Stew     Low Fat     Vegetarian     Low Cal     Fig     Cognac/Armagnac     Fall     Summer     Low Cholesterol     Potluck     Bon Appétit     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about six 1/2-pint jars

Number Of Ingredients 5



Drunken Fig Jam image

Steps:

  • Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
  • Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
  • Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
  • Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

2 lemons
4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
4 cups sugar
3/4 cup brandy or Cognac
1/2 teaspoon coarse kosher salt

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