Gingered Fig Jam
Gingered Fig Jam

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, gingered fig jam. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Gingered Fig Jam is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Gingered Fig Jam is something which I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Gingered Fig Jam:
  1. Prepare 1 pound very ripe Mission Figs, stemmed and quartered
  2. Take 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. Get 2 Tablespoons maple syrup or honey
  5. Take 1 Tablespoon lemon juice
  6. Take 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
Instructions 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 it up for this exceptional food gingered fig jam recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!