Sku : 44609

Winterthur Gingered Fig Jam, Set of 2


Winterthur's Ginger Fig Jam is a sophisticated spread for scones and more. It can be used in marinades, glazes or sautés. It is handcrafted without any artificial colors, corn syrup or preservatives, just simple, wholesome ingredients.

A recipe for fig jam can be found in the cookbook of Mary Pauline Foster du Pont (H. F.'s mother). She got the recipe from a friend; it is dated May, 1899.

• Handmade in the USA.

• Ingredients: Pure cane sugar, water, figs, pectin, lemon juice concentrate and ginger.

• Does not have any artificial colors, preservatives, high fructose corn syrup or GMO's.

• Gluten-free.

• Set of 2. Each jar is 9 oz.
Gingered Fig Jam
Spoon onto English muffins, dab it on crackers and top with a sliver of Brie cheese, or slather it on toast points and top with smoked salmon or salmon caviar.

Prosciutto & Fig Pizza
• 1 pizza shell (pre-made will work)
• 1 small onion, chopped
• ¾ lb. prosciutto
Winterthur Gingered Fig Jam
• 1 cup smoked mozzarella, shredded
• Olive Oil

Bake pizza shell as directed on package. Sauté onion till soft. Rub olive oil on the pizza/bread. Add the sautéed onions to the top of the pizza bread. Layer strips of the prosciutto over the onions. Spread Winterthur Gingered Fig Jam over the prosciutto and top with shredded smoked mozzarella. Place it in the broiler until the cheese melts.

Winterthur Fig Jam & Cream Cheese Spread or Salad Dressing
• 8 oz of cream cheese (room temp)
• 4 tablespoons of Winterthur Gingered Fig Jam
• 1/4 cup of walnuts

Mix cream cheese together and refrigerate for at least two hours. Sprinkle nuts on top. Serve as a spread/dip with sliced pears, apples, or assorted crackers.

Fig Jam Salad Dressing:
• 1/2 cup of mayonnaise (optional)
• 4 cups lettuce (optional)
• 1/2 red onion (optional)

For salad dressing, add the mayonnaise to your fig and cream cheese mixture and drizzle over a bed of mixed lettuces, onion and sliced fruit. Garnish with dried figs.

Grilled Cheese with Gingered Fig Jam
2 thick slices of bread or 1 crusty roll, sliced
2 Tablespoons of Winterthur Gingered Fig Jam
2 teaspoons of extra virgin olive oil
sea salt to taste
3 ounces of cheddar cheese, cut into 3 slices

Heat large skillet over medium heat (can also use panini press if available).
Spread one side of each piece of bread with 1 T of Winterthur Gingered Fig Jam
Top the jam with 1 t olive oil and sprinkle salt to taste.
Finish one side with layers of cheddar cheese.
Make into a sandwich by covering with remaining bread, jam side down.
Place sandwich in the pan and cook until bread is toasted and cheese has melted, approx 2 minutes on each side.
Slice and serve.

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