Fig Confiture

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Fig Confiture
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
294
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie294 kcal(14 %)
Protein1.72 g(2 %)
Fat1.32 g(1 %)
Carbohydrates74.64 g(50 %)
Sugar added42.8 g(171 %)
Roughage4.87 g(16 %)
Vitamin A7.83 mg(979 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.52 mg(4 %)
Vitamin B₆0.06 mg(4 %)
Folate5 μg(2 %)
Pantothenic acid0.23 mg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.72 mg(1 %)
Potassium351.38 mg(9 %)
Calcium83.22 mg(8 %)
Magnesium34.56 mg(12 %)
Iron1.12 mg(7 %)
Zinc0.33 mg(4 %)
Saturated fatty acids0.6 g
Cholesterol2.26 mg

Ingredients

for
1
Ingredients
3 cups chopped Dried fig (quartered)
1 cup superfine caster sugar
cup honey
1 cup water
2 teaspoons butter
How healthy are the main ingredients?
honey

Preparation steps

1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3. Place a couple of saucers in the freezer; they will be needed for testing the jam's setting point.
2.
Combine the figs and water in a large saucepan and cook over a medium heat, stirring occasionally, until the fruit softens.
3.
Once soft, add the sugar and honey and stir well, scraping down the sides of the saucepan. Reduce the heat and simmer the fruit, sugar and honey for 10-15 minutes until the sugar has dissolved, stirring the jam occasionally. Once the sugar has dissolved, increase the heat and boil the jam for 10 minutes. Place one 1 lb jam jar in the oven with its lid to sterilise it.
4.
Remove the saucepan from the heat and spoon a teaspoon of the hot jam onto the cold saucers from the freezer; when the jam has cooled, prod it to see if a skin has formed. If it has, the jam is ready. If not, continue boiling for a few more minutes before testing again.
5.
Once the jam is ready to set, add the butter and stir well until dissolved into the jam; skim off any scum on top and discard.
6.
Remove the jam jar from the oven and place on a flat, heatproof surface. Spoon the jam into the jar and cover the top with a waxed disc. Seal well and let the jar cool to room temperature before serving.
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