Fig and Ginger Jam


Fig and Ginger Jam

This is a more grown-up Fig Jam with a very bitey taste, great to make in the blissful window in Summer when the figs are plentiful.  By steeping them in the sugar before cooking, the skins are softer and the flavour intensified - if you are in a rush you can skip this step.

If you can find Domaine de Canton ginger liqueur - in it's gorgeous voluptuous bottle - do add some to this recipe, it is delicious and manages to walk the line between cloyingly sweet and searingly tart.

Domaine de Canton Ginger liqueur




1.5 kg fresh figs

1kg jam-making sugar

½ cup crystallised ginger, finely chopped or 2-3cm piece of fresh ginger grated

Juice and zest of 2 lemons

1 tablespoon apple cider vinegar

½ a vanilla bean, seeds scraped out

3 tablespoon Brandy, Greens Ginger wine, or Domaine de Canton Ginger liqueur

Clean and quarter the figs and place in a large mixing bowl.  Cover over with sugar and leave for 2-3 hours (or overnight).

Prepare your preserving jars by washing them thoroughly and allowing them to dry upside down on the rack in a 70-90°C oven while you make your preserve.  The jars will be hot, but not scalding when removed from the oven. 


Once steeped, add the figs and sugar to a large saucepan and add vanilla, vinegar, lemon  and ginger and bring to the boil.  Boil for 20-30 minutes or until reduced, sticky and thickened.


Once the jam has thickened, alow to cool slightly before adding the liqueur.  Stir through carefully before pouring into prepared jars. This jam does improve with time - store for a week before eating if you can!