Fig Confiture
(0 votes)
(0 votes)
Health Score:
35 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
2216
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,216 cal. | (106 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 505 g | (337 %) | ||
| Sugar added | 338 g | (1,352 %) | ||
| Roughage | 28.8 g | (96 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 54 μg | (120 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 2,616 mg | (65 %) | ||
| Calcium | 591 mg | (59 %) | ||
| Magnesium | 213 mg | (71 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 503 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 3 cups chopped Dried fig (quartered)
- 1 cup superfine caster sugar
- ⅔ cup honey
- 1 cup water
- 2 tsps butter
How healthy are the main ingredients?
honeyPreparation 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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