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Ingredients
- 2.2 lbs (1 kg) of very ripe purple figs
- 1 lb (500 g) of sugar
- 1 vanilla bean
- 1 cinnamon stick
- 1 strip of lemon peel
- Jam pot
Directions
- Clean figs and remove stems. Cut figs in quarters and place them in layers in a terrine.
- Sprinkle fig pcs with sugar.
- Using a small kitchen knife, remove vanilla from bean and add in to terrine.
- Also add in cinnamon stick and strip of lemon peel to the fruit in the terrine.
- Let terrine rest for 2 hrs, till figs have absorbed sugar.
- After rest period, pour contents of terrine into jam pot.
- Stir well and bring to a boil over high heat.
- As soon as mix boils, cook over medium heat for 5 to 8 min, stirring the fruit constantly.
- Just before end of cooking, you may crush hard figs with a fork for even consistency.
- Test on cool plate to check cooking time before putting into jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 720g | |
| Recipe makes 2 servings | |
| Calories 1243 | |
| Calories from Fat 12 | 1% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 1151mg | 33% |
| Total Carbs 321.49g | 86% |
| Dietary Fiber 14.3g | 48% |
| Sugars 306.91g | 205% |
| Protein 3.7g | 6% |
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