Ginger Fig Jam Food

GINGER FIG JAM

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.

FIG AND GINGER JAM

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.

FIG JAM

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.

AUBERGE FIG AND GINGER JAM - CONFITURE

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 LAVENDAR-FIG JAM

Steps:

• In a food processor place sugar, lavender, and ginger process to make the ginger and lavender into bits. The sugar will become somewhat powdered. Place into a large heavy bottom pot.
• Place the figs and lemon juice and zest into the processor and pulse 5 to 6 times just to a coarse chop. Add to pot with sugar.
• Heating to a slow boil then raise heat to a fast rolling boil for 15 minutes stirring most the time. At this point you`ll see the juice turn vibrant dark red and it is pretty syrupy. Add the pine nuts.
• Spoon into sterilized jars.
• Process for 10 minutes in a hot water bath.

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.

FIG JAM

Steps:

• Bring all ingredients except argan oil and lemon peel to boil in large saucepan. Simmer until mixture is syrupy and figs are tender, stirring often, about 25 minutes. Add more water by 1/4 cupfuls if mixture is too thick. Remove cinnamon stick. Transfer mixture to processor; pulse until almost smooth. Mix in argan oil and lemon peel.
• Cover jam and chill. Bring to room temperature before serving.