Description:This is just delicious! Obviously you need to like figs or you'll hate it. :)
I made some for my mate Sara for Christmas and she loved it ~ I think she's on her 3rd or 4th batch that she's made herself since then.
It's so easy! I never knew you could make jam in the microwave, but this proves that not only can you, but it works out great, too. For us Brits, there are a couple of pointers to remember ~ One US pint is 16 fluid ounces; one UK pint is 20 fluid ounces. (US and UK fluid ounces are also different, but not by enough to worry about.) Americans measure many ingredients by the cup; one cup is 8 fluid ounces.
This jam goes great with strong cheese, as a kind of dip...
(Don't pull faces! Cheese and jam are a staple diet in the Mouse House! :P ) Equally good spread on toast. Or as a topping for icecream. Or eaten as it is with a spoon. Or... or.... or..... ;)
Ingredients:1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup seeded, peeled orange, diced
1 1/2 cups of sugar (reduce if you want, though it won't set as well)
1 1/2 teaspoons grated orange peel
3 Tbsp lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon butter
Directions:1) Place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.
2) Place in microwave. You will cook the fruit mixture on the high setting for approximately 15 minutes. As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.
If you use a large pyrex measuring cup as we have done here, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.
3) Pour out the jam into jars, leaving 1/4-inch of headroom from the top of the jars. If you want to keep your jam in a cupboard, then use sterilized jars (heat them in the oven at 200°F for 10 minutes). If you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.
