Dried figs naturally thicken and sweeten this chunky jam, which means you don’t need to add pectin and can use less sugar. This spread can also be served with cheese or used as a chutney alongside a spicy main dish.
- 21/2 cups sugar
- 2 lb. fresh figs, trimmed and quartered
- 12 oz. dried figs, stems trimmed, sliced
- 3 Tbs. lemon juice
- 1 Tbs. grated lemon zest
1. Combine all ingredients in large stainless steel pot. Bring to a boil over medium-high heat, and simmer 1 minute. Remove from heat, cover, and cool overnight.
2. Stir jam, and bring to a boil over medium-high heat. Reduce heat to medium, and cook 25 to 30 minutes, or until jam is thick, stirring often.
3. Meanwhile, sterilize jars and lids: Submerge jars in large pot filled halfway with simmering water, and lids in small pot of simmering water. Keep jars and lids in hot water until ready to use.
4. Remove jars one at a time from hot water, and fill with jam, leaving ¼-inch headspace. Seal with lids. Place canning rack or cake rack in bottom of large pot, and return sealed jars to pot, adding extra water to cover jars by 1 inch, if necessary. Bring water to a boil, and boil 10 minutes. Remove jars from water, and cool.
- Calories: 88
- Carbohydrate Content: 22 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 1 mg
- Sugar Content: 18 g