Ingredients for Fig And Ginger Jam
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How to Make Fig And Ginger Jam
- Combine the quartered figs, sugar, water, lemon juice, and grated ginger in a slow cooker.
- Stir well to ensure the sugar is distributed evenly throughout the figs.
- Cover and cook on low for 2 1/2 hours, stirring twice during cooking.
- After 2 1/2 hours, remove the lid and increase the slow cooker temperature to high.
- Continue to cook for another 2-3 hours, or until the jam reaches your desired consistency. The jam should thicken considerably and coat the back of a spoon.
- Use a spoon to skim off any foam that rises to the surface.
- Ladle the warm jam into sterilized spring-top jars, leaving about 1/4 inch headspace.
- Wipe the rims of the jars clean, then seal tightly with the lids.
- Let the jars stand until completely cool. You should hear a ‘pop’ sound as the jars seal.
- Check the seals; if they haven't sealed properly, refrigerate and consume within 2 weeks. Otherwise, store sealed jars in a cool, dark pantry for up to 1 year.
- Alternatively, spoon the jam into small, freezer-safe containers and freeze for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
596g
Fat
1g
Carbs
53g
