In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes. If processing, pour hot preserves mixture into a hot, sterile 1-quart or two 1-pint glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place. This recipe yields 1 quart of preserves. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-065 broadcast 12-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 02-09-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1048g)|
|Recipe Makes: 1|
|Calories from Fat: 12 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 4.5mg||0 %|
|Potassium 1051.4mg||28 %|
|Total Carbohydrate 685.8g||202 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 672.8g|
|Protein 3.4g||5 %|
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Calories per serving: 2654
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