This is almost a cult jam. The name means “Figs, Raspberries, Oranges, Ginger”.
I’ve experimented with several recipes and came up with my own. I really like this one. Go to taste on the flavorings, like ginger, cinnamon and cloves. The ginger will give the jam a sweet/hot flavor.
Ingredients 4 cups finely chopped figs (I put mine through the food processor)
2 cups whole raspberries
1 box powdered pectin
1/4 cup fresh lemon juice
1/3 cup frozen orange juice concentrate, thawed
1/2 teaspoon orange extract (optional)
3-4 tablespoons fresh gingerroot, grated (can use jarred ginger, reduce amount to 1-2 tablespoons)
1-1/2 teaspoons cinnamon
Pinch or 2 of ground cloves (taste – don’t overdo as cloves are strong)
3 cups sugar
Instructions
Put everything but sugar in a large pot. (Necessary since mixture will sputter as it boils). Bring to a boil over medium heat, and boil hard for a minute or two, stirring constantly to keep mixture from sticking. Add sugar all at once and, over high heat, bring mixture back to a boil. When you reach a boil that cannot be stirred down, cook for 2 minutes. Ladle into hot, sterilized jars. Wipe rims with clean wet cloth, cap and seal. Turn upside down for 5 minutes on the counter to kill any residual bacteria. Turn right side up. Store in pantry for 2 weeks, refrigerator up to 3 months, and freezer up to 6 months.
Yield: About 7 pints.
For long term storage in pantry: process in water bath for 15 minute