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Auberge Fig and Ginger Jam - Confiture

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1458
Energy (kCal)3623.5139
Carbohydrates (g)906.6063
Total fats (g)0.0397
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours. | 2. Just before you are ready to make your jam, warm and sterilise your jam jars and jam pot covers or lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. | 3. Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, lemons and water. Stir over a low heat until the sugar has dissolved. | 4. Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached. | 5. Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away. | 6. Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fig 3 washed diced - - - -
    sugar 2 lbs 3619.6714 905.3714 0.0 0.0
    ginger 1 -2 tablespoon ground 0.0 0.0 0.0 0.0
    cooking apple 1 cooking cored peeled diced - - - -
    ginger 4 -5 tablespoons crystallized chopped 0.0 0.0 0.0 0.0
    lemon 3 3.8425 1.2349 0.1458 0.0397
    water 1/2 0.0 0.0 0.0 0.0

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



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