Forktionary

Auberge Fig And Ginger Jam Confiture Recipe

Transform your abundance of fresh figs into a luxurious, jewel-toned Fig & Ginger Jam Confiture! This recipe captures the sweet essence of ripe figs, beautifully balanced by the spicy warmth of ginger. Imagine the rich, deep color and irresistible flavor spreading across warm toast, dolloped onto creamy ice cream, or gracing your favorite hot desserts. Made with fresh figs (for the best results!), this jam is a culinary delight that's perfect for gifting or enjoying yourself. This recipe uses a slow-cooking method to maximize flavor development, resulting in a jam with unparalleled depth and complexity.

Prep Time 60 mins
Cook Time 390 mins
Calories 2322.2 kcal
Protein 11g
Rating 5.0 (5 Reviews)
Auberge Fig And Ginger Jam Confiture 43

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Auberge Fig And Ginger Jam Confiture

  • 500g (1 lb) fresh figs, chopped
  • 300g (10½ oz) granulated sugar
  • 1 tsp ground ginger
  • 1 large cooking apple (e.g. Bramley), peeled, cored and chopped
  • 30g (1 oz) crystallised ginger, finely chopped
  • Juice of 1 lemon
  • 150ml (5 fl oz) water

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How to Make Auberge Fig And Ginger Jam Confiture

  1. Combine the chopped figs, granulated sugar, and ground ginger in a large, non-metallic bowl. Cover and let sit for 6-8 hours, or preferably overnight, to allow the figs to macerate and release their juices.
  2. Preheat your oven to 130°C (250°F) or gas mark 1. Wash and thoroughly dry your jam jars and lids. Place them in the warm oven for 10-15 minutes to sterilize.
  3. Transfer the macerated fig mixture to a large, heavy-bottomed saucepan or preserving pan. Add the chopped apple, crystallised ginger, lemon juice, and water.
  4. Stir the mixture over low heat until the sugar is completely dissolved.
  5. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the figs are very soft and the jam reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger).
  6. Remove the jam from the heat and let it cool for 20-25 minutes. Skim off any foam that has formed on the surface.
  7. Carefully ladle the hot jam into the warm, sterilized jars, leaving a small headspace. Wipe the rims clean, then seal the jars tightly with lids.
  8. Label your jars with the date and store them in a cool, dark place for at least 2-3 weeks to allow the flavors to fully develop. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

2291g

Fat

2g

Carbs

200g

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Cuisine Preparation Occasion Jams And Preserves Canning Condiments Etc Fruit French Easy European Fall Heirloom Historical Holiday Event Vegetarian Dietary Gifts Seasonal Oamc Freezer Make Ahead Brunch Number Of Servings Presentation Served Cold Technique