Fig and Ginger Jam

Spoon this condiment onto English muffins, dab it on crackers and top with a sliver of Brie cheese, or slather it on toast points and top with smoked salmon or salmon caviar.


3 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 107
Caloriesfromfat 1 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.3 g
Carbohydrate 27.7 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 25 mg
Calcium 16 mg


4 cups coarsely chopped dark-skinned fresh figs (such as Black Mission, Celeste, or Brown Turkey; about 15 large figs)
2 1/4 cups sugar
1/3 cup water
1/4 cup fresh lemon juice
3 tablespoons chopped crystallized ginger
1/4 teaspoon salt


Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until thick, stirring frequently. Cool; pour into airtight containers.

Note: Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.

Mark Scarbrough,

Cooking Light

August 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note