Monday, 17 March 2014

Merryn's Menu: Fig and Ginger Jam

Fig and Ginger Jam

Home Made Fig and Ginger Jam

Figs are my most favourite Fruit


This year our fig trees have fruited prolifically.  There are so many figs and we have been picking them for more than three months.   I have eaten them, dried them, grilled them, jammed and cooked them, but I needed something new to do.  I considered a fig chutney, much like a mango chutney as an accompaniment to hot spicy curries.

I stumbled across this great post on kitchenlaw and had to give it a go.


My version of Ginger and Fig Jam (Chutney)

1.1kg fresh figs
750g white sugar
2.5cm piece of fresh ginger, finely chopped
zest and juice of 2 limes
1 teaspoon vanilla extract
1 teaspoon cinnamon

Cut off the stalks and wash the figs.  Chop them into 1cm cubes and place in a large non-reactive saucepan.
Turn the heat to medium and add the remaining ingredients.
Bring to a boil them simmer until thick approx 45 mins.
Test if done by placing a saucer in the freezer and put a teaspoon of jam on it to see if the jam has 'set'.
Ladle the jam into the sterilised jars, screwing their lids securely.

Sterilise your jars by placing them in a cool oven, turn to 150 celsius then let cool.
Place the lids in boiling water for 10 minutes.




I will be serving this as an accompaniment to hot curries 
which is why I didn't increase the amount of vanilla extract 
or cinnamon which give this jam a truly unique flavour.

Buon appetitio, enjoy Merryn

Fig and Ginger Jam

Home Made Fig and Ginger Jam

Figs are my most favourite Fruit


This year our fig trees have fruited prolifically.  There are so many figs and we have been picking them for more than three months.   I have eaten them, dried them, grilled them, jammed and cooked them, but I needed something new to do.  I considered a fig chutney, much like a mango chutney as an accompaniment to hot spicy curries.

I stumbled across this great post on kitchenlaw and had to give it a go.


My version of Ginger and Fig Jam (Chutney)

1.1kg fresh figs
750g white sugar
2.5cm piece of fresh ginger, finely chopped
zest and juice of 2 limes
1 teaspoon vanilla extract
1 teaspoon cinnamon

Cut off the stalks and wash the figs.  Chop them into 1cm cubes and place in a large non-reactive saucepan.
Turn the heat to medium and add the remaining ingredients.
Bring to a boil them simmer until thick approx 45 mins.
Test if done by placing a saucer in the freezer and put a teaspoon of jam on it to see if the jam has 'set'.
Ladle the jam into the sterilised jars, screwing their lids securely.

Sterilise your jars by placing them in a cool oven, turn to 150 celsius then let cool.
Place the lids in boiling water for 10 minutes.




I will be serving this as an accompaniment to hot curries 
which is why I didn't increase the amount of vanilla extract 
or cinnamon which give this jam a truly unique flavour.

Buon appetitio, enjoy Merryn