Auberge Fig And Ginger Jam Confiture Food
AUBERGE FIG AND GINGER JAM - CONFITURE
We have a wonderful fig tree in our back garden, and this year I cannot keep up with all the fruit! We have had figs in salads, baked figs, figs and cheese - I have made fig chutney, bottled figs and figs in Armagnac...finally, I thought up this idea for a jam, as I think figs and ginger go so well together. It is delicious - and such a wonderful rich colour! Not only is it wonderful spread on toast or bread, but it is lovely dolloped on ice cream and hot desserts, or for steamed puddings! You need to use fresh figs for this recipe - you don't get the same results with dried figs.
Provided by French Tart
Categories Fruit
Time 6h30m
Yield 2 lb Jars
Number Of Ingredients 7
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.
FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE
When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.
Provided by French Tart
Categories Chutneys
Time 1h20m
Yield 5 350g Jars
Number Of Ingredients 12
Steps:
- Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
- Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
- Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
FIG-SESAME JAM
Steps:
- Simmer sugar and water in a large heavy saucepan, stirring, until sugar is dissolved. Gently stir in figs, zest, and lemon juice and simmer, uncovered, stirring occasionally, until thick and syrupy, 1 3/4 to 2 hours. Gently stir in sesame seeds.
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
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.
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