Fig And Ginger Jam

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From Nicki


1.25kg fresh figs, tailed and sliced

250g apples, peeled and sliced

60g preserved ginger, chopped

1.5kg sugar

1/2 cup lemon juice

2 1/2 cups water



Place all ingredients in a large saucepan and bring to the boil. Cook until jam reaches the setting stage when a little is tested in a saucer of cold water.
Pour into sterilised jars and seal.


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