Figs make an exceptionally luxurious preserve, even when they’re in just an ordinary fig jam, but when you add real vanilla bean to the mix, the results are extraordinarily lush. Use this like a typical jam on bread, but you’ll be happily surprised when you apply it to savory meat dishes, too. I can’t think of a better suited fruit preserve to use to glaze a festive ham. YIELD: 4 to 5 cups (950 ml to 1.2 L) FEATURED IN: Fig and Pig Mexican Style Open-Faced Sandwiches and Not Your Mama’s Antipasto Plate
Source: Adapted from Not Your Mama's Canning Book
Add the chopped figs, water, vanilla bean and its seeds to a large, non-reactive saucepan over medium-high heat. Bring to a boil and simmer for 5 minutes or slightly longer depending on how ripe your figs are, stirring occasionally to soften the fruit.
Add the calcium water and lemon juice, stir thoroughly.
Measure the sugar into a mixing bowl and whisk in the pectin powder until it is completely incorporated and even in color.
Bring the fig mixture back to a boil.
Add the sugar mixture and stir vigorously for 1 to 2 minutes, or until the sugar and pectin are fully dissolved. Return to a full boil and remove from heat immediately.
Remove and discard the vanilla bean.
Fill the jars to within ¼ inch (6 mm) of headspace. Wipe rims clean. Center a lid in place and screw a ring to fingertip tightness or fix clamps in place. Put filled jars in a canner filled with boiling water to cover the jars by 2 inches (5 cm).
Boil for 10 minutes, then, using a jar lifter, transfer the jars from the water to a clean dish towel or wire rack. Let cool completely. Remove the rings, wipe clean, label the jars and store in a cool, dark place for up to 1 year. Once a jar is opened, it is good for about 3 weeks in the refrigerator.
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Serving Size: 1 pint (219g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 55814mg | 1925 % | |
Potassium 30.4mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.3g | ||
Protein 0.1g | 0 % | |
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: 4
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