I had lots of ripe figs and I could not eat any fruit at the time (pre competition). Bleh!
Figs are my absolute favorite and I did not want to miss this crop, so I had to do something. I froze some to add them to oatmeal later in a week or so, but I ccould not do that with all of them. I decided to make my fig jam, it is wonderful on toast, on meats, on a spoon! David likes it on toasted whole wheat with goat cheese and the preserves on top.
This is easy to make and it keeps in the refrigerator for 2 months, no canning required!
1 1/2 pounds ripe figs, halved (about 4 cups)
1/2 a large lemon, thickly sliced, seeded (do not peel!)
1 cup Splenda, or other sweetener (or sugar if not concerned about calories)
1 3 inch piece cinnamon stick
1 1/4 teaspoons peeled, minced fresh ginger
1/8 teaspoon ground cloves
1 1/2 pounds ripe figs, halved (about 4 cups)
1/2 a large lemon, thickly sliced, seeded (do not peel!)
1 cup Splenda, or other sweetener (or sugar if not concerned about calories)
1 3 inch piece cinnamon stick
1 1/4 teaspoons peeled, minced fresh ginger
1/8 teaspoon ground cloves
Discard cinnamon stick, divide hot jam into hot, clean jars. Cover tightly and refrigerate up t o 2 months.
Makes about 3 1/2 cups.
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