Small Batch Refrigerator Fig Jam
A delicious appetizer spread made with fresh or frozen figs
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Servings: 8 2 cups
Calories: 90kcal
Ingredients
- 1 pound fresh figs stems trimmed off, cut in half
- 2 teaspoons lemon zest from one lemon
- 2 teaspoons lemon juice
- 1-2 sprigs fresh rosemary to taste
- 3 tablespoons honey
- 1/4 cup sugar
- 1/4 cup water
Instructions
- Place the figs in the food processor and pulse about 10 times or until the figs are minced into very small pieces.
- Place the minced figs, lemon zest, lemon juice, rosemary sprigs, honey, sugar, and water in a large saucepan. Bring the mixture to a boil, stirring well to dissolve the sugar and honey. Reduce the heat to medium-low and let the jam simmer for about 15 minutes or until it is thick. Stir the jam frequently so it doesn't stick or burn.
- Remove the rosemary sprigs and ladle the jam into small 4-8 ounce jars. Place the lid on top of each jar and let them cool.
- Refrigerate the jam for up to four weeks, or freeze it for up to six months.
Notes
This recipe makes about two cups. The nutrition information is based on a 1/4 cup serving size.
Nutrition
Calories: 90kcal | Carbohydrates: 24g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 138mg | Fiber: 2g | Sugar: 22g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.3mg
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