1 Tablespoon Of Grapeseed Oil
1 Large Red Onion, Peeled And Finely Diced
1/2 Inch Piece Of Fresh Ginger, Peeled And Minced
2/3 Cup Of Light Or Dark Sugar
1/2 Cup Of Apple Cider
Juice And Zest Of 1 Lemon
3/4 Cup Of Raisins Or Other Dried Fruit Mix, Diced
1 1/2 Of Teaspoon Mustard Seeds
1 Small Stick Of Cinnamon
1/4 Teaspoon Of Ground Allspice
1/4 Teaspoon Of Salt
1/8 Teaspoon Of Ground Cloves
Pinch Of Red Pepper Flakes
1 Pound Of Fresh Figs, Stemmed And Diced
In a wide deep saucepan heat vegetable oil over a medium heat.
Add onions and cook for 10 minutes until translucent.
Add the rest of the ingredients except for the figs.
Let cook at steady simmer for 20 minutes.
Then add the figs, cover the pot and cook for 5-10 minutes until figs are tender and cooked through.
Remove the lid, then cook for 10-15 minutes more over low heat, stirring until the mixture is a jam consistency.
Yields 3 x 250ml jars.
Refrigerate until ready to use or process for 15 minutes in a canner.
Refrigerate until ready to use or process for 15 minutes in the canner.
Prepare the canner – fill with water and bring to a boil.
Ladle into 3 x 200 ml. jars to ¼ inch from the top.
Wipe the rims of the jars before topping with warmed canning lids, gently heat lids in a pan of hot water to soften.
Secure lids with screw band to fingertip tighten, do not over tighten.
Place the jars in the canner – ensure the tops of the jars are covered with water.
Return the canner to a boil and process for 20 minutes.
Turn off heat and remove cover.
Let rest for 5 minutes then remove the bottles to the counter.
Leave jars to cool overnight.
The following morning tighten the screw bands.
Sealed lids should curve downward.