BLACK GENOA FIG JAM WITH BLANCHED ALMONDS AND GINGER
I planted a fig tree last year and this year I might just have some fruit.......so am posting this recipe I have found hoping I might get a few! Meanwhile someone might have a use for the recipe! Another recipe from The Weekly Times, but approx times are given as I have not yet made this recipe. I suppose its up to what size jars you use as to what quantity you get.
Provided by Tisme
Categories Fruit
Time 55m
Yield 2 jars, 2 serving(s)
Number Of Ingredients 6
Steps:
- Put a small plate that in the freezer for later use.
- Wipe the figs, cut off their tops and cut into small pieces.
- Put the figs into a medium sized saucepan with water, lemon juice, almonds and ginger.
- Bring to the boil and turn down heat to a simmer.
- Simmer for about 20 minutes or until figs are soft and most of the liquid has evaporated.
- Add the warmed sugar. Stir until the sugar has dissolved.
- Bring to the boil and then simmer, gently, for about 10 minutes.
- Test the jam on a cold plate that has been in the freezer, putting a little jam on the plate and returning it to the freezer for a couple of minutes.
- Take the plate out and if jam wrinkles when pushed with a finger it is ready.
- Take the jam off the heat and leave for two minutes.
- Put into sterilised jars and seal immediately.
Nutrition Facts : Calories 1534.5, Fat 23.5, SaturatedFat 2.5, Sodium 29.3, Carbohydrate 340, Fiber 18.9, Sugar 293.8, Protein 14.9
FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE
When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.
Provided by French Tart
Categories Chutneys
Time 1h20m
Yield 5 350g Jars
Number Of Ingredients 12
Steps:
- Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
- Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
- Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
GINGER FIG JAM
Figs and ginger made sweet to enjoy over cream cheese on toast or top a grilled or roast pork or chicken. Try as a spread in a wrap.
Provided by Rita1652
Categories Fruit
Time 50m
Yield 5 1/2 pint jars
Number Of Ingredients 5
Steps:
- PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE all ingredients in a non reactive heavy bottom pot.
- Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 22 degrees remove cinnamon sticks.
- Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
- Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.
Nutrition Facts : Calories 674.5, Fat 0.6, SaturatedFat 0.1, Sodium 2, Carbohydrate 174.2, Fiber 5.9, Sugar 168, Protein 1.6
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