This is a rather piquant jam; the ginger gives it heat. Serve it with grilled meats, especially pork, or curried dishes. Store it in an airtight container in the refrigerator for up to 2 weeks.

Recipe by Cooking Light August 2000

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Yield:
1 1/2 cups (serving size: 1 tablespoon)
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Ingredients

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Directions

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  • Combine first 4 ingredients in a nonaluminum saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy. Add figs, mustard seeds, and cloves. Cover, reduce heat, and simmer for 10 minutes or until figs are just tender. Remove from heat; discard cloves, and add balsamic vinegar. Serve warm, at room temperature, or chilled.

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Nutrition Facts

27 calories; calories from fat 4%; fat 0.1g; poly fat 0.1g; protein 0.2g; carbohydrates 7.2g; fiber 0.5g; iron 0.2mg; sodium 1mg; calcium 6mg.
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