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Dried Fig Jam





batch (4 pints)










Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


28 ounces figs, dried
5 cups water
½ cup lemon juice
fresh, seeds from lemons
3 cups sugar
1 teaspoon cardamom seeds
1 tablespoon dark rum


Place figs in 4 qt pot.

Add all water, cover pot, bring to a boil and remove pot from heat. Let the pot of figs sit for at least an hour to plump them.

Remove figs from the dark water with a slotted spoon.

Reserve the water. Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor.

Add lemon juice and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5 to 10 minutes.

Tie up seeds into a cheesecloth bundle and drop in fig water.

Drop the chopped figs into the fig water. Bring fig jam to another boil, then let simmer for 15 to 20 minutes.

Jam should be slightly thickened.

Remove from heat. Take out the cheesecloth bag. Stir in the rum and cardamom well.

Ladle into 1 pint jars (½ pint works, too), leaving ¼ inch headspace. Seal jars according to manufacturer's instructions.

Process jars for 15 minutes in a boiling water bath.


* not incl. in nutrient facts

Add review





Can't wait to try this recipe.

about 12 years ago

Nutrition Facts

Serving Size 609g (21.5 oz)
Amount per Serving
Calories 9151% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 78g 78%
Dietary Fiber 13g 50%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 26%
Calcium 22% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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