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Fig Rosemary and Pine Nut Jam

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.4452
Energy (kCal)1126.7233
Carbohydrates (g)213.094
Total fats (g)30.9617
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. | 2. COMBINE figs, sugar, rosemary and lemon in a non reactive heavy bottom pot. | 3. Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 220 degrees remove rosemary. Carefully add pine nuts and Grand Marnier over no flame then bring back to a boil. | 4. Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude. | 5. Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fig 2 cups pureed - - - -
    sugar 1 cups 805.98 201.59599999999998 0.0 0.0
    rosemary sprig 3 -4 sprigs - - - -
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952
    pine nut 1/3 cup 302.85 5.886 6.1605 30.7665
    grand marnier 1/4 cup - - - -

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



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