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the goods

2 lemons (meyer if possible)

2 1/2 - 3 pounds / 1.5 kilos of fresh figs

1oz / 30g fresh ginger

2  1/4pounds / 1 kilo of castor / superfine sugar

 

 

you will need:

  • small saucepan
  • large saucepan
  • jars with lids
  • food processor or blender

time: 30 minutes plus simmering  time

 

 

 

 

Fig jam with lemon and ginger

These three flavours harmonise like the Supremes! Great on toast, better on yoghurt. Try grilling some fresh ricotta on a slice of good toast, spoon this jam over it for a sensational breakfast (though the coffee had better be up to scratch!).

This jam's an easy one:
put 2 good size lemons in a saucepan, cover with water and bring to boil. simmer for 20 mins, let cool a bit, slice them in half, fish out the seeds and throw the lemons and any juice into the food processor with about 1oz fresh ginger, sliced into strips. pulse to a chunky paste. put in a large saucepan with about 2 1/2 - 3pounds of figs (I nipped the top off them and quartered them before weighing them) pour over about 2 1/4 pounds of sugar, bring to a simmer and let bubble away until the figs turn translucent...I give it about an hour over a low to medium heat. This is a loose jam. You can put it into sterilised jars and it keeps well. My friends all know the time of year that I make this jam and line up with empty jars, so I always run out!

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