Auberge Fig And Ginger Jam - Confiture

• 3 lbs ripe figs, washed and diced
• 2 lbs preserving sugar
• 1 -2 tablespoon ground ginger
• 1 cooking apple, cored, peeled and diced
• 4 -5 tablespoons crystallized ginger, chopped roughly
• 3 lemons, juice of, only
• 1/2 pint water

1. Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
2. 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 1/2 for 10-15 minutes.
3. 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.
4. Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached.
5. 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.
6. Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.

ripe figs, preserving sugar, ground ginger, cooking apple, ginger, lemons, water

Taken from www.food.com/recipe/auberge-fig-and-ginger-jam-confiture-254187 (may not work)