Fig & ginger jam

If you have a fig tree, you’ll need to know how to make fig jam, which is devilishly simple. Fig and ginger are so complementary, with the ginger sharpening the flavours and pegging back the sweetness.



Makes about 1 litre (34 fl oz/4 cups)

What you need

• 1.2 kg (2 lb 10 oz) ripe figs, sliced 1.5 cm (½ in) thick

• 800 g (1 lb 12 oz/3½ cups) caster (superfine) sugar

• 100 g (3½ oz) fresh ginger, peeled and very finely sliced

• 1 vanilla bean, splintered into 4 pieces on an angle

• 100 ml (3½ fl oz) water Juice of

• 2 lemons

What to do

1.  Add the figs, sugar, ginger, vanilla beans and water to a wide, heavy-based saucepan. Mix with your hands to roughly combine. Put the pan over a medium heat and bring to a simmer, skimming off any foam or impurities as they appear. Cook for 20 minutes, very gently stirring now and then, taking care not to break up the figs.

2. Add the lemon juice and cook for about 10 minutes, until a teaspoon of jam gels on a chilled plate. If you have a sugar thermometer, the jam is ready when the temperature reaches 105–106°C (221–223°F).

3.   Once at gelling stage, pour the hot jam into sterilised jars, right to the top – the jam will shrink as it cools. Seal the jars and store in a cool, dark place for up to 6 months. Refrigerate after opening.