Fig & Ginger Jam

Grandma's southern garden grew ancient fig trees; imagination wrapped in the gnarled branches. They were fascinating plants to my northern eyes; trees didn't drop their leaves in our winter and very little in my childhood world resembled European fairytales.

She made fig jam each year. Our occasional visits south were punctuated by fig jam experiences; luscious chunks of fig in syrup with thick cream on fresh bread.

Figs do grow in the North, albeit for only few years before they die, as I found when we lived in the Top End. Each year the roadside F&V stalls outside Darwin would sell figs for a few brief weeks, so one year on the way home from "town" I bought a bag and rang Grandma for her recipe. This is what she told me :

"Use 3/4 pound of sugar to each pound of prepared figs. About 6 pounds of fruit takes half a cup of vinegar, and you can add 2 tablespoons of sherry or brandy if you like. Boil the fruit in a bit of water, then add the sugar when it starts to thicken - about an hour. Take off the stove and add the vinegar and sherry, then boil until it's thick enough - test in a saucer. Bottle it while it's hot."

We live further south now, where fig trees are plenty. Ours is only two feet high, but we are blessed with neighbours who are over-figged, so they've given us a few bags this season already.

Last night we had Dani's Fig, Feta & Bacon Salad http://kitchenplayground.wordpress.com/2008/03/11/while-the-cat-is-away/ and it was good :)

And we've made a version of Grandma's jam :


~Fig & Ginger Jam~
2lb prepared figs - trimmed and quartered
1 1/2 lb sugar
1/6 cup apple cider vinegar
1 tab sweet cream sherry
2 tsp grated fresh ginger
2 tab glace ginger, finely chopped

Cover the figs and gingers with as much water as you like - I prefer a runny fig jam with plenty of syrup to soak into the bread, but if you like thick jam you can cut into cubes (like the store-bought stuff), then use less water and add some Jamsetter with the sugar.

Bring to the boil, then add the sugar (and Jamsetter if you are using) and simmer until the syrup starts to thicken. Add the vinegar and sherry, then simmer until it jells - use a saucer in the freezer to test.

Let it cool a few minutes before bottling in sterilised jars.

The amounts above made 3 medium sized jars.

eta March 2009
Since this seems to be a popular page in search engines, I need to add that my mum advises to add lemon juice to help set the jam. And I've found it doesn't keep indefinitely in the pantry; needs refridgerating after a few months.