RecipeDB

Cooking in progress....

Drunken Fig Jam

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.705
Energy (kCal)4569.1167
Carbohydrates (g)1155.2038
Total fats (g)5.4696
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. | 2. Cut peel into matchstick-size strips (about 3 tablespoons). | 3. Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally. | 4. Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. | 5. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. | 6. Remove from heat. | 7. Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. | 8. Remove any air bubbles. | 9. Wipe jar threads and rims with clean damp cloth. | 10. Cover with hot lids; apply screw bands. | 11. Process jars in pot of boiling water 10 minutes. | 12. Cool jars completely. | 13. Store in cool dark place up to 1 year. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 2 2.5617 0.8233 0.0972 0.0265
    fig 4 lbs ripe stemmed cut 1342.635 347.9965 13.6078 5.4431
    sugar 4 cups 3223.92 806.3839999999999 0.0 0.0
    brandy 3/4 cup - - - -
    kosher salt 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition