Recipe: Appetizing Gingered Fig Jam

Gingered Fig Jam. Try spreading this luscious fig and ginger jam recipe at Tesco Real Food over some toast, crackers or scones for a sophisticated breakfast topping. This sweet fig jam is so easy to make at home! Unlike the more common jams such as strawberry or raspberry, fig jam has a unique taste that is kind of fancier and pairs perfectly with cheeses.

Gingered Fig Jam These are the easiest directions on the web! Fig & Ginger Jam — Cocoon Cooks. It's the perfect time to start thinking about preserving as many delicious figs as possible. You can cook Gingered Fig Jam using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Gingered Fig Jam

  1. You need 1 pound of very ripe Mission Figs, stemmed and quartered.
  2. It's 3/4 cup of sugar to start (you may like it sweeter - I tend to like my jams a little less sweet than the average storebought).
  3. It's 1/3 cup of water.
  4. You need 2 Tablespoons of maple syrup or honey.
  5. Prepare 1 Tablespoon of lemon juice.
  6. It's 1 pinch of kosher salt (a little less than 1/8 teaspoon).
  7. Prepare 1-2 Tablespoons of grated fresh ginger, depending on how gingery you like things. I find 1 Tablespoon subtle but detectible.

This is a healthy and delicious jam you can eat on a toast. How to Make Jam of Pineapple and Ginger- HogarTv By Juan Gonzalo Angel. There is an enhanced figgie flavor from the dried figs, the hint of lemon and This fig jam is so delicious and so easy and quick to make with sun-dried figs. The Best Fresh Ginger Jam Recipes on Yummly

Gingered Fig Jam instructions

  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! :).

Ginger Jam, Pear Ginger Jam, Apricot Ginger Jam. fresh lemon juice, fresh ginger, apricots, granulated sugar. If it's fig season and you're meeting my mother for the first time, right after "nice to meet you" you'll hear, "do you like figs?" with a look of hopeful. The jars of fig jam will keep in the refrigerator for three months. This jam pairs beautifully with soft Double up the fig flavor by combining chopped fresh figs with fig jam and balance it with chunks of. Combine the figs, spice satchel, ginger, sugar, and lemon juice in a large pot.

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