Try this Fig Jam #4 recipe, or contribute your own.
Suggest a better descriptionWash the figs in cold water and trim off the stems. Remove any blemishes from the fruit.
Slice the figs in half and then in quarters and place in a large pot.
Sprinkle the salt and granular sugar over the figs and allow to rest for 30 minutes to get the best results for extracting the juice from the fresh fruit.
Add the lemon juice, lemon rind and water to the pot.
Heat the fig preserves ingredients in the pot on the stovetop over medium heat. Stirring constantly, until the sugar dissolves.
Reduce the heat to low and reduce the jam for about 45 minutes to 1 hour (or until the syrup is thick and holds a channel when a spoon is pulled through it.)
Remove the lemon rind from the pot.
If the figs are particularly large, use a wooden spoon or a potato masher to break apart the big chunks of figs.
Spoon into jars, allow to cool and store in the refrigerator.
If canning put in water bath for ten mins. 1/4" head space. half pint jars.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (835g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 336 | ||
Calories from Fat: 12 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 55825.5mg | 1925 % | |
Potassium 1064.1mg | 28 % | |
Total Carbohydrate 87g | 26 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 73.9g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
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