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.
Yield: 3 cups (serving size: 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 107
- Calories from fat: 1%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.3g
- Carbohydrate: 27.7g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 25mg
- Calcium: 16mg
Ingredients
- 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
Preparation
- 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.
Fig and Ginger Jam Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- OCCASION: Autumn, Summer
- PUBLICATION: Cooking Light
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