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.

View full recipe at My Recipes


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