Fig Ginger Preserve

Recipe from What's For Lunch, Honey?  

(makes 5 200ml jars)

950g fresh figs, stems removed and peeled
30g fresh ginger, very finely chopped
5 tablespoons orange juice
500g fine sugar
1 packet (25g) commercial pectin

Method

Place the figs and ginger in a large pot. Pour in the orange juice and mix.  Mix the powdered pectin and sugar and then add to the figs.

Bring the mixture to a boil under constant stirring. Now start timing and keep the mixture at a boil for a good 3 minutes, constantly stirring and crushing the fruit gently

Check to see if the mixture gels using the saucer test mentioned above. If not keep at a boil for another minute and then check again. Skim off any foam.

Fill the jam in sterilized jars (as mentioned above), leaving 3 mm space at the top of the jar, turn upside down and leave for 5 minutes. Then store in your pantry.