All Natural Fig SpreadJul 15 2011 by
Figs are in season here in California. I can’t recall ever having figs except in Fig Newtons but since they are one of the market specials this week and I am dedicated to purchasing and using the market specials, I bought some. I bought 2 kinds, a black mission fig which is said to be sweet and syrupy and a Calimyrna fig that is golden, tender and more nut-like in flavor. You can use any kind in this recipe but I used a combination of both. I decided on making a preserve or spread from the figs after my granddaughter and I were talking about jam and how regular jam uses so much “bad” sugar. Do you realize that regular jam uses more sugar than fruit? A basic recipe (Sure Gel) for strawberry jam is 7 cups of sugar to 5 cups of fruit. I want to eat fruit not sugar. This fig spread is super easy to make and it’s delicious on toast, with yogurt or ice cream or in sauces. I’m so glad I tried them because I found there’s more to figs than just Fig Newtons.
- 14-16 good sized fresh figs, stems removed and diced
- 1/2 can (6 ounces) organic frozen apple juice concentrate, thawed
- 1 tsp cinnamon
- zest of 1 orange
- Place diced figs in a medium sized heavy sauce pan along with the rest of the ingredients.
- Bring to a boil, cover and lower heat to a simmer.
- Cook 30 minutes, then remove the cover and cook another 25-30 minutes or until the figs are tender and the liquid is mostly cooked off.
- Let cool and then place in a food processor and process until smooth. You can skip this step if you like a chunky preserve style spread.
Makes about 2 cups.
Serving size 1 tbsp.
Nutrients per serving: Calories: 57, Cal. from Fat: 1, Total Fat: <1g, Sat. Fat: 0g, Carbs: 15g, Fiber: 1g, Sugars: 12.5g, Protein: 0g, Sodium: 4mg, Chol: 0mg
Store in the refrigerator for up to 1 month. If you don’t have figs in your area plums work well also.