Black Genoa Fig Jam With Blanched Almonds And Ginger Food

BLACK GENOA FIG JAM WITH BLANCHED ALMONDS AND GINGER

Steps:

• 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.

BLACK CURRANT JAM

Steps:

• Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
• Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top.
• Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.