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Fig and Ginger Jam

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.

Cooking Light AUGUST 2005

  • Yield: 3 cups (serving size: 2 tablespoons)


  • 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.

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

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Fig and Ginger Jam recipe