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.