1. Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours. 2. Just before you are ready to make your jam, warm and sterilise your jam jars and jam pot covers or lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. 3. Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, lemons and water. Stir over a low heat until the sugar has dissolved. 4. Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached. 5. Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away. 6. Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop. ---------------------------------------------------------------------------
Nutrition
Ingredients
