Directions:
- Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.
- Cut peel into matchstick-size strips (about 3 tablespoons).
- Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
- Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.
- Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes.
- Remove from heat.
- Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
- Remove any air bubbles.
- Wipe jar threads and rims with clean damp cloth.
- Cover with hot lids; apply screw bands.
- Process jars in pot of boiling water 10 minutes.
- Cool jars completely.
- Store in cool dark place up to 1 year.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.31 Kcal (1529 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 62.34mg | 3% | |
| Potassium | 438.17mg | 9% | |
| Total Carbs | 83.51g | 28% | |
| Sugars | 76.41g | 306% | |
| Dietary Fiber | 5.79g | 23% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 0.1mg | 1% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 141.05 Kcal (591 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 24.07mg | 3% | |
| Potassium | 169.18mg | 9% | |
| Total Carbs | 32.24g | 28% | |
| Sugars | 29.5g | 306% | |
| Dietary Fiber | 2.24g | 23% | |
| Protein | 0.75g | 4% | |
| Vitamin C | 3.8mg | 16% | |
| Calcium | 25.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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