Fig Jam
An easy step-by-step guide to making homemade Fig Jam.
Servings: 4 small-med jars
Calories: 1210kcal
Ingredients
- 1.25 kg figs, washed, stems removed and roughly chopped
- 1 kg caster sugar
- 1 cup vinegar
- 1 ¾ cup water
Instructions
- Combine sugar, vinegar and water in a saucepan and dissolve sugar over low heat. Bring to the boil and boil for 10 minutes.
- Add chopped figs to the saucepan and stir to combine.
- Continue to boil for approximately one and a half hours, stirring from time to time. The jam is ready when it turns a golden colour and the mixture is thick enough that you can catch a glimpse of the bottom of the saucepan as you stir.
- If the jam is too chunky for your liking once cooked, mash with a potato masher to achieve the desired consistency.
- Pour jam into sterilised jars and seal with the lid.
Nutrition
Calories: 1210kcal | Carbohydrates: 310g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 731mg | Fiber: 9g | Sugar: 300g | Vitamin A: 444IU | Vitamin C: 6mg | Calcium: 119mg | Iron: 1mg