Fig and Ginger Jam
When I first tasted this after making it, I found the heat of the ginger and the snap of the vinegar startling. But a week later it had calmed down, mellowing into a subtler jam.
Ingredients
1/3 cup aged red wine vinegar
1 tablespoon red wine
1/4 cup honey
1/3 cup raisins
2 teaspoons slivered {candied ginger} or peeled fresh ginger
2 cups fresh figs, cut into quarters
1/2 tablespoon mustard seeds
3 cloves
1/4 teaspoon tamarind
1 teaspoon fig balsamic or regular balsamic vinegar
1 tablespoon red wine
1/4 cup honey
1/3 cup raisins
2 teaspoons slivered {candied ginger} or peeled fresh ginger
2 cups fresh figs, cut into quarters
1/2 tablespoon mustard seeds
3 cloves
1/4 teaspoon tamarind
1 teaspoon fig balsamic or regular balsamic vinegar
Directions
Combine the red wine vinegar, wine, honey, raisins, and ginger in a noncorrosive saucepan. Bring to a boil, then simmer until syrupy, about 5 minutes. Add the figs, mustard seeds, cloves and tamarind, cover, and cook over low heat until the figs are soft but still hold a little of their shape, about 10 minutes. Check once to make sure the pan isn’t too dry. If it is, add a little water.
Remove from heat. When cool, taste and, if you wish it to be sharper, add a little fig balsamic vinegar to taste.
Remove from heat. When cool, taste and, if you wish it to be sharper, add a little fig balsamic vinegar to taste.
Ease of Preparation: Easy
Preparation Time: 5 min
Cook Time: 15 min
Servings: Makes about 1 1/2 cups
Recipe By: Deborah Madison
From: Local Flavor
Used with permission of Broadway
Chef Suggestions
Good on toast with fresh ricotta or sheep's milk cheese.
Nutrition Facts
As prepared, each serving contains 15 calories, 0g total fat, 0mg cholesterol, 0mg sodium, 4g total carbohydrate and 0g protein.