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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Sweet but lower in sugar jam with a hint of orange, cinnamon and cardamom. Fill a cake or cookies, top toast or crakers, serve with a pork roast. Ingredients:
2 1/2 lbs fresh figs, chopped |
1 apple, diced core discarded |
1 orange, skin discarded |
3/4 cup bottled lemon juice |
1/2-1 teaspoon cinnamon |
1/2 teaspoon cardamom |
1 3/4 ounces no-sugar-needed pectin |
4 cups sugar |
Directions:
1. Pulse the first three ingredients in a food processor till semi smooth. Or in a blender in batches.
2. You`ll be using 5 cups of the puree adding it to a non reactive pot.
3. Add all the ingredients but the sugar.
4. Bring to a rolling boil stirring to prevent burning.
5. Add the sugar and bring back to a rolling boil. Boil for a 3 full minutes.
6. Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
7. Wipe rims and place lids on add screw tops.
8. Process in a hot water canner for 10 minutes.
9. Remove and leave in a draft free spot to seal.
10. Label and store in a dark cool spot.
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