Fig Jam with Black Pepper, Cinnamon and Ginger

Fig Jam with Black Pepper, Cinnamon and Ginger

Glen Ewin Estate is a function centre in the Adelaide Hills that is a venue for weddings, conferences and other events. It also has cellar door tastings for small boutique wineries, it features a nice restaurant, and has a small fig orchard or two. In fig season, you can arrange to visit and pick your own figs. It is a lovely activity on a warm Late Summer or Autumn day, for those of us who love to eat and cook with figs. I had a leisurely drive through the hills, always a pleasure, to arrive about 20 minutes prior to their closing time, but that was all that I needed. Armed with enough figs for jam and a weeks worth of eating/cooking, I ambled home again. There is nothing like fresh figs straight from the tree.

The jam I made with the figs is similar to other jams I love to make. I don’t have much of a sweet tooth, so they are generally on the tart side, and are flavoured with spices. So today’s Fig Jam has black pepper, cinnamon, ginger and a hint of chilli, as well as a couple of slurps of some red wine that was sitting, ignored, in the fridge.

Two parts figs. One part sugar. Cook and cook. Be gentle. Bottle.

(I read this recipe a while ago, with a nice story about a Grandmother and her jam making.)

This jam is so easy to make. I make small quantities of jam and keep the jars in the fridge, so am not overly concerned about the fruit-sugar ratio. If you are making large quantities to store for longer periods, please adhere to appropriate fruit-sugar ratios.

Similar recipes includeΒ Strawberry and Rhubarb Jam, Quick Strawberry Jam,Β  Quince Jam, and Crab Apple and Pomegranate Jelly.

Also try Boozy Baked Figs.

Browse all of our Jam recipes and all of our Fig dishes. Or explore our Early Autumn dishes.

Fig Jam with Black Pepper, Cinnamon and Ginger

Fig Jam with Black Pepper, Cinnamon and Ginger

1 kg firm, ripe figs, trimmed and roughly chopped
1.5 – 2 cups sugar (or to taste)
1 cinnamon stick
zest and juice 2 lemons
2 – 3 tspns finely chopped ginger
slurp or two of red wine (optional)
0.25 tspn sea salt
0.5 – 1 tspn coarsely ground black pepper (or to taste)
1 dried red chilli (optional)

Place all ingredients in a large pan and bring gently to the boil, stirring gently periodically to dissolve the sugar. Simmer for 45 – 60 mins, and test to see if it sets (place a small amount on a cold saucer and see if it runs when the saucer is tilted).

Spoon into sterilised jars, and store in the fridge or in a dark cupboard.

Fig Jam with Black Pepper, Cinnamon and Ginger

recipe notes and alternatives
Use just ripe, firm fruit without bruises

Fig Jam with Black Pepper, Cinnamon and Ginger

Jaggery or brown sugar can be use for a deeper flavour.

This goes very well on crackers with cheese as well as on toast, crumpets and scones (British style, not US style).

Fig Jam with Black Pepper, Cinnamon and Ginger

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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