Black Genoa Fig Jam With Blanched Almonds & Ginger
Recipe: #23631
April 29, 2016
Categories: Almond, Figs, Australian, Italian, Canning/Preserving, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"We love figs. I found this recipe in The Weekly Times, years ago and if you are lucky enough to have a glut of figs this is a beautiful jam to make. You should get 2 or more jars of jam, but it will depend on the size jars you use."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (745.3 g)
- Calories 1451.2
- Total Fat - 22.4 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 22.3 mg
- Total Carbohydrate - 322.4 g
- Dietary Fiber - 15 g
- Sugars - 295.3 g
- Protein - 12.3 g
- Calcium - 220.1 mg
- Iron - 3.2 mg
- Vitamin C - 63.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Put a small plate that in the freezer for later use.
Step 2
Wipe the figs, cut off their tops and cut into small pieces.
Step 3
Put the figs into a medium sized saucepan with water, lemon juice, almonds and ginger.
Step 4
Bring to the boil and turn down heat to a simmer.
Step 5
Simmer for about 20 minutes or until figs are soft and most of the liquid has evaporated.
Step 6
Add the warmed sugar. Stir until the sugar has dissolved.
Step 7
Bring to the boil and then simmer, gently, for about 10 minutes.
Step 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.
Step 9
Take the plate out and if jam wrinkles when pushed with a finger it is ready.
Step 10
Take the jam off the heat and leave for two minutes.
Step 11
Put into sterilised jars and seal immediately.
Tips
No special items needed.
1 Reviews
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