Fig and ginger jam recipe

  • Serves 40 (1 tbsp per serving)
  • 1 hr to prepare and 30 mins to cook
  • 30 calories / serving
  • Freezable
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Try spreading this luscious fig and ginger jam over some toast, crackers or scones for a sophisticated breakfast topping. This delightful blend of rich figs, zesty lemons and fiery ginger makes for a wonderful fruity preserve or even a tasty edible gift.

In a large pan, combine the figs, sugar, ginger, lemon, cinnamon and vanilla and leave to stand for 30 minutes or until the sugar has dissolved and the figs are starting to juice.

Stir occasionally. Cover with 50ml (2fl oz) water and bring to the boil. Turn down to a simmer for 30 minutes or until the liquid is reduced and the fruit is soft and the liquid is thick. Store in sterilised jars for up to 3 months.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 500g (1lb) figs, quartered
  • 250g (8oz) granulated sugar
  • 2 tbsp root ginger, grated
  • 1 lemon, juiced
  • 1 cinnamon stick
  • 1 vanilla pod, split and seeds scraped
  • 1 tsp white wine vinegar
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  • Energy 128kj 30kcal 2%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 7.7g 9%
  • Salt 0g 0%

of the reference intake
Carbohydrate 7.7g Protein 0.2g Fibre 0.5g

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