Recipe: Fig and Ginger Jam

Fig and Ginger Jam
alt.cooking/A,C &E Jenkins/2000
Makes 6-7 (8 oz) jars

4 lb figs (skinned and stemmed)
6 fl oz water
6 fl oz vinegar (I use white malt)
2 lb 10 oz sugar
4 oz glace ginger, chopped

Wear gloves to handle the figs as the sap can make your hands go weird. Cut them up after skinning and stemming them. Make a syrup of the water, vinegar and sugar. Bring to the boil in a large pot and drop in figs and ginger. Simmer until it reaches setting point, then jar in your usual way. If you wish to add sherry, boil a little past setting point and stir in 1/2 cup sherry. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.