Fig Jam

For the fig jam, carefully rinse the figs in warm water. Remove the hard stalks and put the figs in a bowl. Sprinkle sugar, pour white wine and leave to infuse for one night with the lid closed.

Strain the figs and collect the liquid. Cut into pieces and place in a large saucepan with the liquid and lemon juice and some lemon zest zest. Combine with chopped ginger and preserving sugar and bring to a boil, stirring.

Cook for four minutes until bubbling, skimming occasionally.

Pour the fig jam hot into prepared jars and seal.

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