Fresh fig and ginger jam

    9 hours 10 min

    This recipe was created to make use of windfall figs grown in our garden in Bodrum, Turkey.


    Izmir, Turkey
    29 people made this

    Makes: 1 to 1.25kg jam, approximately

    • 1.4kg fresh green or black figs, diced
    • 1.4kg granulated sugar
    • 2 tablespoons ground ginger
    • 4 large green apples, peeled and diced
    • 5 tablespoons white wine vinegar
    • 4 lemons, juiced
    • 1 thumb-sized piece root ginger, finely chopped
    • 300ml water
    • ground cinnamon, mace and nutmeg to taste (optional)

    Prep:30min  ›  Cook:40min  ›  Extra time:8hr  ›  Ready in:9hr10min 

    1. Put diced fig, sugar and ground ginger into bowl and leave overnight.
    2. The next day, transfer fig mixture to a cooking pot. Add diced green apples, vinegar, lemon juice, finely chopped fresh ginger and water.
    3. Slowly bring to the boil, then simmer uncovered for 20 minutes until setting point is achieved.
    4. Remove from heat, then let the jam stand for 10 minutes to achieve an even distribution of ingredients in jar.
    5. Pour into warm sterilised jars with the aid of a jam funnel. Seal the top on the jar immediately and store in dark cupboard or fridge.


    Can use next day but best results are after 10 days storage.

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