Black Genoa Fig Jam With Blanched Almonds And Ginger

1. 1

   Put a small plate that in the freezer for later use.

2. 2

   Wipe the figs, cut off their tops and cut into small pieces.

3. 3

   Put the figs into a medium sized saucepan with water, lemon juice, almonds and ginger.

4. 4

   Bring to the boil and turn down heat to a simmer.

5. 5

   Simmer for about 20 minutes or until figs are soft and most of the liquid has evaporated.

6. 6

   Add the warmed sugar. Stir until the sugar has dissolved.

7. 7

   Bring to the boil and then simmer, gently, for about 10 minutes.

8. 8

   Test the jam on a cold plate that has been in the freezer, putting a little jam on the plate and returning it to the freezer for a couple of minutes.

9. 9

   Take the plate out and if jam wrinkles when pushed with a finger it is ready.

10. 10

    Take the jam off the heat and leave for two minutes.

11. 11

    Put into sterilised jars and seal immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.