Fig Jam
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 1/4 cups
- 1/2 teaspoon salt
- 1/4 cup sugar
- 3 tablespoons red wine vinegar
- 2 1/2 cups water
- 1 tablespoon grated lemon peel
- 2 tablespoons minced shallot
- 1 cinnamon stick
- 1/2 cup dry sherry
- 1 cup (packed) golden brown sugar
- 1 garlic clove, minced
- 12 ounces fresh brown turkey figs, quartered (about 1 3/4 cups)
- 12 ounces fresh black mission figs, quartered (1 3/4 cups)
- 1 teaspoon minced peeled fresh ginger
- 1 tablespoon argan oil*
- Carbohydrate 41 g(14%)
- Cholesterol 22 mg(7%)
- Fat 4 g(6%)
- Fiber 1 g(5%)
- Protein 7 g(14%)
- Saturated Fat 1 g(3%)
- Sodium 192 mg(8%)
- Calories 226
Preparation Bring all ingredients except argan oil and lemon peel to boil in large saucepan. Simmer until mixture is syrupy and figs are tender, stirring often, about 25 minutes. Add more water by 1/4 cupfuls if mixture is too thick. Remove cinnamon stick. Transfer mixture to processor; pulse until almost smooth. Mix in argan oil and lemon peel. Cover jam and chill. Bring to room temperature before serving. Moroccan oil from the nut of the argan tree; available at specialty foods stores, Middle Eastern markets, and from chefshop.com and igourmet.com.
Preparation Bring all ingredients except argan oil and lemon peel to boil in large saucepan. Simmer until mixture is syrupy and figs are tender, stirring often, about 25 minutes. Add more water by 1/4 cupfuls if mixture is too thick. Remove cinnamon stick. Transfer mixture to processor; pulse until almost smooth. Mix in argan oil and lemon peel. Cover jam and chill. Bring to room temperature before serving. Moroccan oil from the nut of the argan tree; available at specialty foods stores, Middle Eastern markets, and from chefshop.com and igourmet.com.
