Fig and Ginger Jam
I bought some excellent figs at the Brookfield Markets from Sunrise Strawberries from Stanthorpe, who have beautiful figs and strawberries at their stall at the Market, which is held every fortnight at the Brookfield Show Ground. Tempted as I was just to eat them, I decided to make fig and ginger jam, which is superb with cheese, particularly blue cheese. I already have a fig jam recipe on this site, so I won’t repeat the method in detail, but here is the short version of how to make it, which is very easy.
Take a minimum of 500g figs, ripe but not overripe, and chop into quarters. You can go smaller if you wish. Place figs in a bowl and cover with an equal amount of sugar. Add approximately two tablespoons of prepared ginger pieces in syrup, finely chopped. This is a great product (from Buderim Ginger), which really adds to the flavour of the jam.
Leave 3-4 hours until the sugar “dissolves” and the figs disgorge some of their liquid. You shouldn’t be able to see the white sugar anymore. Place into a large pot to make the jam, and add juice of a lemon or lime. I used two limes as they are in season and limes are smaller than lemons. The acid in the citrus is important to get the jam to set. If your figs are a little overripe, I would add a little more lemon or lime juice. Don’t add any water to the mixture with this method.
Bring slowly to the boil, making sure that all of the sugar is properly dissolved before the mixture boils. Once it boils, the jam will jell quickly as there is very little liquid to evaporate, so watch it carefully that it doesn’t burn on the bottom of the pan. This isn’t a jam mixture to walk away from!
As soon as the mixture is at the setting point, take it off the heat and allow to settle in the pan for 5 or so minutes. Pour into prepared, heated jars, and seal immediately. I find if you have properly sterilised the jars, this jam keeps until the next Autumn when you are ready to do it again, but be sure to store it in the fridge once opened. Enjoy!