Fig & Lemon Jam
Recipe: #28382
October 06, 2017
Categories: Figs, 5 Ingredients Or Less, Canning/Preserving, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, Spices, Sugar, Gifts, more
"Makes 3 1/2 cups Recipe source: Bon Appetit (October 1990)"
Original is 10 servings
Ingredients
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 by Step Method
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
- Sterilized jars -- jelly size (about 4)
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