Recept Afdrukken
Figs jam with ginger and clove
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During the months of August and September, figs get a central position in our diet. Figs at breakfast or in a salad, a variety of combinations. Making fig jam, which gives a sunny touch during the winter months, is also a tradition every year. In combination with ginger, spicy and good for digestion and cloves provide the wintery touch.
Prep Time
20 min
Cook Time 45 min
Servings
jars
Ingredients
  • 2 kg figs fresh
  • 2 cm ginger fresh
  • 25 cloves
  • 1 lemon juice
  • 1 vanilla stick
  • 1 package agar agar read the instructons
Instructions
  1. Wash / rinse the figs under running water and remove the hard stalks. Cut them into small pieces. I leave the skin because it provides even more structure and fiber and I like pieces in the jam. If desired, you can remove the peel. At a later stage we mix the jam a bit and then you decide for yourself what structure you want.
  2. Put the figs in a wide low cooking pot and turn on the heat (low heat). Stir frequently. Since figs already contain a lot of sugars, I do not add extra sugar. If you want it sweeter, you now have to add a few spoonfuls of sugar. But be aware that adding sugar makes it less healthier...
  3. Squeeze the lemon and add the juice to the figs. Halve the vanilla stick in the length and scrape out the seeds. Add them to the figs. Grate the ginger and add to the figs as well. Stir the mixture well. Empty a teabag, put in the cloves in and tie tightly with the string. Mix it under the figs. Let everything simmer for another 15 minutes.
  4. Remove the bag with the cloves. With a hand blender, you can now mix the jam more finely if you do not want any pieces.
  5. Dissolve the agar agar in a little water (read the instructions) and add it to the jam. Let it simmer for a few minutes while stirring. Turn off the heat.
  6. Spoon the jam into the glass jars. Make sure you have just sterilized them together with their lid (10 minutes in boiling water). Tighten the lid securely and turn them upside down. Allow to cool. After a few hours you put them right side up in the fridge.
Prep Time
20 min
Cook Time 45 min
Servings
jars
Ingredients
  • 2 kg figs fresh
  • 2 cm ginger fresh
  • 25 cloves
  • 1 lemon juice
  • 1 vanilla stick
  • 1 package agar agar read the instructons
Instructions
  1. Wash / rinse the figs under running water and remove the hard stalks. Cut them into small pieces. I leave the skin because it provides even more structure and fiber and I like pieces in the jam. If desired, you can remove the peel. At a later stage we mix the jam a bit and then you decide for yourself what structure you want.
  2. Put the figs in a wide low cooking pot and turn on the heat (low heat). Stir frequently. Since figs already contain a lot of sugars, I do not add extra sugar. If you want it sweeter, you now have to add a few spoonfuls of sugar. But be aware that adding sugar makes it less healthier...
  3. Squeeze the lemon and add the juice to the figs. Halve the vanilla stick in the length and scrape out the seeds. Add them to the figs. Grate the ginger and add to the figs as well. Stir the mixture well. Empty a teabag, put in the cloves in and tie tightly with the string. Mix it under the figs. Let everything simmer for another 15 minutes.
  4. Remove the bag with the cloves. With a hand blender, you can now mix the jam more finely if you do not want any pieces.
  5. Dissolve the agar agar in a little water (read the instructions) and add it to the jam. Let it simmer for a few minutes while stirring. Turn off the heat.
  6. Spoon the jam into the glass jars. Make sure you have just sterilized them together with their lid (10 minutes in boiling water). Tighten the lid securely and turn them upside down. Allow to cool. After a few hours you put them right side up in the fridge.
Notes