Fig and ginger jam

I found this recipe in the ‘The whole Pantry‘ app by the amazing Belle Gibson. I love her recipes because she always uses only organic products and no sugar and no flour. So thank you Belle for sharing your recipes and inspiring so many people all over the world with your lifestyle and joy.

I actually wanted to cook this jam two weeks ago but didn’t have time before going to Paris to visit my friends there. Even though I’m not the biggest ginger lover, I really liked it. I recommend using fresh ginger because the taste is much more intense and it’s always better to use fresh products anyway. As the outer of the fig didn’t really want to disappear while cooking, I simply mixed the jam to make it smoother but if you prefer having bigger fruit pieces in your jam, just don’t mix it or just cut the figs a little smaller. This was the first jam I have ever done one my own and I must say I thought it was much harder and would take longer. My mum was wondering if it would become more sort of a sauce because there is no sugar in this recipe but it really turned out to be am jam of a thick but smooth consistence.

Ingredients:

•500g fresh figs
•80ml rice syrup
•60ml lemon juice
•zest of 1 lemon
•1 1/2 teaspoons freshly ground ginger
•1/2 teaspoon ground cinnamon

Instructions:
1. Wash the figs and remove the stems and cut into quarters (or smaller if you wish).

2. Put all the ingredients into a pot and let them simmer on medium heat for about 35 minutes when the jam starts becoming thick. Stir occasionally and make sure that the mixture doesn’t stick on the ground of the pot. Mix the jam if you wish.
3. Pour the jam into a glass jar and store in the fridge. (You can keep it for up to 2 1/2 weeks.)

Enjoy,
Nadja & Noemi (:

enjoy,
Nadja & Noemi (:

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