Best Fig Confiture Recipes

AUBERGE FIG AND GINGER JAM - CONFITURE

Steps:

• Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
• 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.
• 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.
• Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached.
• 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.
• Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.

FIG CONFITURE

Steps:

• Pour boiling water over the figs and let stand for 10 minutes.
• Lift the figs out of the boiling water, stem and quarter. Set aside.
• Wash the lemons well and slice very thin with a mandoline or very sharp knife.
• In a preserving or other 5 qt or larger nonreactive pan, add figs, sugar, lemons, honey and thyme. Bring to a boil that cannot be stirred down, and boil for 10 minutes.
• Pour mixture into a ceramic or glass bowl, cover with parchment, and refrigerate overnight.
• The next day, bring the mixture to a boil, then reduce and simmer 45 minutes or longer, until it is aromatic and thickened.
• Remove the thyme sprigs and fill hot jars with hot jam. Wipe the jars, place new lids and finger tighten rings. Process in a boiling water bath for 10 minutes.