Gingered Fig Jam
Gingered Fig Jam

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, gingered fig jam. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Gingered Fig Jam is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Gingered Fig Jam is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook gingered fig jam using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Gingered Fig Jam:
  1. Prepare 1 pound very ripe Mission Figs, stemmed and quartered
  2. Make ready 3/4 cup sugar to start (you may like it sweeter - I tend to like my jams a little less sweet than the average storebought)
  3. Get 1/3 cup water
  4. Prepare 2 Tablespoons maple syrup or honey
  5. Prepare 1 Tablespoon lemon juice
  6. Prepare 1 pinch kosher salt (a little less than 1/8 teaspoon)
  7. Make ready 1-2 Tablespoons grated fresh ginger, depending on how gingery you like things. I find 1 Tablespoon subtle but detectible
Steps to make Gingered Fig Jam:
  1. Place all the ingredients but ginger in a large saucepan, give them a couple of good stirs and place on medium heat until all the sugar melts.
  2. Let the mixture come to a very gentle boil for 2 minutes or so before giving the jam a few good stirs and turning the heat down to not quite medium low.
  3. Let the jam very gently simmer and reduce (that means barely detectible movement on the surface with the very occasional slow bubble), uncovered, for anywhere from 45 to 60 minutes, depending on how thick you like your jam.
  4. At the halfway mark (about 20 to 25 minutes into the simmer) mash the jam with a potato masher or a fork to the desired consistency, and stir in the ginger. Continue to simmer another 20 to 35 minutes, stirring occasionally - every 10 minutes or so should be good. Never let the heat get so high that you can scrape solids from the bottom of your cooking vessel. This will result in an oddly iron-like flavor to downright burnt flavor if the heat is way too high.
  5. Give the jam a taste, remembering that it'll always taste slightly sweeter when thoroughly cooled than it does warm. If needed, add a little more sugar or maple syrup or honey for sweetness, a tiny bit of salt if the sweetness still tastes flat, or a teaspoonful of lemon juice if you want a little more tartness.
  6. Let the jam cook another 5 minutes after you adjust the seasoning, cut the heat, give it a few good stirs, and let it cool thoroughly, uncovered (you don't want condensation to water down your jam, which will also make it more likely to spoil faster), before putting it in a container to refrigerate.
  7. Enjoy! :)

So that’s going to wrap this up for this exceptional food gingered fig jam recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!