Fig & Lemon Jam

10
Servings
2.5h
Prep Time
1.5h
Cook Time
4h
Ready In


"Makes 3 1/2 cups Recipe source: Bon Appetit (October 1990)"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (175 g)
  • Calories 255.1
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 4.1 mg
  • Total Carbohydrate - 66.3 g
  • Dietary Fiber - 1.3 g
  • Sugars - 64.1 g
  • Protein - 0.4 g
  • Calcium - 16.2 mg
  • Iron - 0.2 mg
  • Vitamin C - 11.7 mg
  • Thiamin - 0 mg

Step 1

Remove larage seeds from lemon. In a food processor place the lemon quarters and mince and transfer to a saucepan. Add water, figs and cannon and bring to a boil; reduce heat and cover and simmer for 45 minutes, stirring occasionally. Remove from heat and let stand, covered for 2 hours.

Step 2

Add sugar to fig mixture and cook over low heat, stirring until sugar dissolves. Increase heat and bring to a boil, stirring constantly. Reduce heat and simmer for 40 minutes (to test for doneness, remove pan from heat. Fill chilled spoon with jam and then slowly pour jam back into pan; last 2 drops should merge and sheet off spoon. Or 1 tablespoon of jam ladled onto chilled plate and frozen 2 minutes should wrinkle when pushed with a finger).

Step 3

Remove cinnamon stick. Spoon hot jam into hot sterilized jars to 1/4 inch from top. Immediately wipe rim using clean towel tipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars. Cool to room temperature. Refrigerate for up to 3 months.

Tips & Variations


  • Sterilized jars -- jelly size (about 4)

Related