The Fig Tree,
“The Auberge”
and
Fresh Fig and Ginger Jam
I have a fig tree, it is large and graceful and very bountiful…….it borders the stone wall in the back garden and is an extremely elegant old lady; the birds love her, especially the blackbirds who all live and nest in the top branches; the hens love her and the figs of course ~ she gives shade in the summer and plump, misty purple figs in the autumn, she’s a real fruity diva.
Our home here in SW France is shared with many people throughout the year; as many of you may know, we run a Bed and Breakfast when we are here ~ our home is called “Auberge de la Fontaine” and is named after the old village well and fountain which are both in our front garden now……as many of my home-made preserves are served at the breakfast and supper table, I have numerous requests to buy a jar or two to take home, hence many of my recipes have the prefix of “Auberge” in front of them. This jam is just one of the most popular preserves that I make and sell ~ so the name is not me being a little bit “precious” or “pretentious”, it’s simply what my guests want……I just wanted to get that off my chest!
This is a really simple jam to make and yet it is always met with fascination and delight by all who eat it; the multi-layered flavours are tantalising and yet quite subtle ~ it is equally at home with savoury dishes as well as the usual sweet dishes that jams are expected to be used with. The addition of apple adds a little pectin to the jam and helps with the set, although don’t expect a firm set, this is a soft and unctuous sort of conserve with musky overtones of ginger.
It’s a rich russet colour with a slight pinkish hue and it’s divine when served with the cheeseboard darlinks! The ginger is a natural soul mate to the cheeky sweetness of the figs……all in all, it is a little star on the sugary jam front. I have also served this jam in toasted cheese sandwiches which takes the humble toastie to a much higher level on the toasted sarnie cat walk; a dollop on top of ice cream is jolly nice as are a few spoons at the bottom of a steamed sponge pudding. This is also a jam that makes it to my “Christmas gifts for others” list, when decanted into attractive vintage jam jars and topped with a wee fabric cap and a swirl of festive ribbon it makes a wonderful addition to a Christmas Stocking or Regal Hamper.
Anyway, that’s enough hard sell for this jam now, although I just wanted to share the delights of the taste tests with you all…..no hard sell really, just delectable tasting notes and serving ideas! I am on a “figgy” roll this week and will be back with another fig recipe later on in the week, as well as one more quince recipe too…….it’s my last foray in the jam factory. So here is the recipe for my Auberge Fresh Fig and Ginger Jam, with a printable version as always……if you can lay your hands on fresh figs I think you will love this jam as much as my family, friends and guests do!
Auberge Fresh Fig and Ginger Jam
:We have a wonderful fig tree in our back garden, and this year I cannot keep up with all the fruit. We have had figs in salads, baked figs, figs and cheese – I have made fig chutney, bottled figs and figs in Armagnac…finally, I thought up this idea for a jam, as I think figs and ginger go so well together. It is delicious – and such a wonderful rich colour. Not only is it wonderful spread on toast or bread, but it is lovely dolloped on ice cream and hot desserts, or for steamed puddings. You need to use fresh figs for this recipe – you don’t get the same results with dried figs.
Ingredients:
- 3 lbs (1350g) ripe figs, washed and diced
- 2 lbs (900g) preserving sugar
- 1 -2 tablespoons ground ginger
- 1 cooking apple, cored, peeled and diced
- 4 -5 tablespoons crystallised ginger, chopped roughly
- 3 lemons, juice of, only
- 1/2 pint water
Directions
- 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.
See you later,
Karen
This has been entered into Susan’s
Home-made and Well Preserved Challenge
at
Not Just Any Old Baking Blogspot
Marie says
Mmmm…fresh fig jam. Must be fabulous. I don't make fresh jams anymore, with only Todd and I we would never get them eaten. I expect with a B&B you get through a lot of jam!
karin@yumandmore says
lovely jam! so jealous since my 5 year old fig tree froze yo death 2 winter ago and had to be removed. now i buy them at the market. made fig and peach jam the other day abd filled a "buche" jam roll for a baby party. yours would work well too lovey!!
Jenny says
sounds absolutely delicious! gorgeous photos too
Eggs on the Roof says
What a fantastically adaptable jam and how delicious it looks. Lucky, lucky B and B guests, if you ask me!
La Table De Nana says
Same with Marie here.. the jams lasted too long..I did make fig jam last yr though..It cost a fortune..It's gone..
Lucky you w/ all this bounty..Sounds great!
Aimée @ Food: Je t'Aimée says
What a lovely image you paint of your diva fig tree! I absolutely adore fresh figs in both sight and taste, but they are quite hard to find around here. They're here in small quantities, often in bad shape, and overripe. (Now researching how to grow a fig tree… ha!)
Your jam sounds gorgeous and hey – guess what? I made your High Dumspsy Dearie jam over the weekend! Turned out perfectly! 🙂
A Trifle Rushed says
What delicious jam Karen. Sadly figs cost a fortune here so this would be very expensive! I did however see some figs hanging over a wall the other day, so maybe I'll have to try fig scrumping!
Thrifty Household says
Oh, it sounds delicious… I bought some figs the other day intending to make something but my greed gets the better of me & they don't seem to stay around long!
Lauren says
This sounds like it would be great with brie! I'd love to make some–I'll have to keep an eye out for some figs.
Isobel says
This jam sounds and looks delicious!
Thank you for your visit today. I just updated my post saying that that sweet cat is not mine, so you can just catnap it anytime. 🙂
xx
Karen S Booth says
Marie ~ Thanks! Yes, we qet through a lot of jam and chutney here!
Karin ~ sorry to hear about your fig tree, what a shame….
Jenny ~ thanks so much!
Eggs on the roof ~ many thanks ~ I do like to make all preserves myself.
Monique ~ my jams last a few days sometimes when we are busy!
Aimee ~ thanks for your lovely comments! SO pleased that that my high dumpsy dearie jam was a hit for you ~ great colour isn't it?
Jude ~ go for it ~ go fig scrumping!
Thrifty Household ~ If I did not have my own fig tree, any figs I could get hold of would never make it to the preserving pan!
Lauren ~ this jam would be FABULOUS with Brie or Camembert!
Isabel ~ he/she is such a PRETTY cat! I loved your photos today!
Karen
Working london mummy says
What a wonderful combination. I love figs and often pick up the jams when in France. Mmmmm
Janice says
Oh you lucky lady! I adore fresh figs, they are just so delicious. Love what you have done with them.
Choclette says
Oh a jar of this in my Christmas stocking please – I'd even forgive you the Auberge 😉
Laura@howtocookgoodfood says
Figs, I just love. Fig jam would be a real treat! I always buy a jar of fig relish at Christmas to eat with a blue cheese from Neals Yard called Stichelton.
Your recipe for fig jam is just gorgeous. I need to get my own fig tree to produce more fruits……
Inside a British Mum's Kitchen says
What a fantastic recipe, I love the addition of the crystalized ginger – lovely.
Mary
Terri's Kitchen says
I made fig jam with vanilla last week to sell at the market. I got more figs so now I think I'll have to try this with the crystalised ginger. Sounds yummy and hope the customers like it!
Sonya Berry says
I’ve just picked some figs from our tree, so am going to use your super-sounding jam recipe…thank you for posting that… One question – where do you get cooking apples in France?? I used to live in SW France (the Lot) & could never find them there…I’m now in the Var in the south of France & have never seen them here either… I’ll use another variety, of course, but I was just curious… I do miss the lovely texture of a cooking apple…eating apples just don’t “collapse” as beautifully, nor do they possess the same lovely slightly tart quality….mmmm….am dreaming of a lovely bramley apple pie with shortcrust pastry…or a scrummy apple crumble & custard now…just need the temperature to get out of the mid 30s first tho’…roll on October & lovely autumnal puddings…!!
Karen Burns-Booth says
Hi Sonya,
We have an orchard in the area that grows and sells Bramley apples, which is amazing! Before we discovered them, we used to bring back a big box from the UK and wrap them in newspaper and keep them in the cellar.
With no access to Bramleys in France, Belchard (Chantecler) apples collapse the same way, but aren’t as tart.
Hope this helps?
Karen
Charmaine says
Dear Karen,
I too am an expat South African (Durbs) – left with parents when I was 9 and live in Canberra Australia and have a passion for food, cooking and sharing.. I love figs which are bursting at the moment as we head into our autumn. I was given some organic figs and made a jam to your recipe. A friend was desperate to try and said “I love figs and this is the best fig jam I have eaten”. Thank you for sharing so I can bring joy to many! I am giving a jar to the farmers who grew this amazing inside out flower of a fruit.
Thank you.
Be safe.
Be kind.
Karen Burns-Booth says
Dear Charmaine,
Thanks for your lovely comments and I can’t tell you how thrilled I am that your friend thought my fig jam was the best they had tasted.
It was very inspiring to read your comment today, stay safe in Australia 🙂
Karen