Fig and Ginger Jam
- 2 ¼ cups sugar
- 3 tablespoons chopped crystallized ginger
- 1/3 cup water
- ¼ teaspoon salt
- ¼ cup fresh lemon juice
- 4 cups coarsely chopped dark-skinned fresh figs (such as Black Mission, Celeste, or Brown Turkey; about 15 large figs)
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until thick, stirring frequently. Cool; pour into airtight containers. Note: Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.