Our ‘Brown Turkey’ tree has produced lots of lovely, sweet figs this hot, dry summer – far too many for the two of us to eat. Not wanting to waste any of these delicious fruits, I searched my recipe books for a way to use the excess figs and came across a recipe for fig and ginger conserve. With a slight variation in the method from the original recipe it produces a thick jam that is scrumptious on crackers with some Brie or tasty cheese.
FIG AND GINGER CONSERVE
1 kg ripe figs
1/2 cup orange juice
2 Tablespoons lemon juice
1 Tablespoon sweet sherry
1 1/2 Tablespoons grated fresh ginger
2 cups sugar
Gently wash figs, remove stems and chop roughly.
Combine figs, juices, sherry and ginger in a saucepan. Bring to the boil and simmer, covered, until figs are soft (about 15¬20 minutes).
Stir in sugar over simmering heat until sugar is dissolved. Bring mixture to the boil, reduce heat to simmer and stir continuously to prevent sticking until mixture is quite thick.
Transfer mixture to hot sterilised jars, and seal.