|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: Ribbit||Added: Aug 13, 2011 at 08:56 AM|
This jam has no sugar; it's sweetened with agave. There is no need for pectin because figs make their own naturally.
How to make it:
- 8 cups mashed figs
- 2 tablespoons fresh lemon juice
- 1 cup agave nectar
- 2 cinnamon sticks
- Gently mash figs.
- Measure out 8 cups into a big pot.
- Add lemon juice.
- Add agave nectar.
- Add cinnamon sticks [or other compliant substitute].
- Cook on low or medium, stirring as often as needed to keep it from sticking to the bottom.
- In 1 1/2 hours or so, it will begin to thicken. Continue cooking until most of the liquid is gone.
- Pour into jars and store in the fridge.
- If you want to 'can' the preserves, sterilize jars (boil for ten minutes in a water bath canner--not a pressure canner).
- Fill very hot jars with very hot preserves, leaving 1/2 inch of headspace.
- Run a knife gently around the inside of the jar to remove air bubbles.
- Top with newly-purchased lids and rings.
- With canning tongs, lower each jar down into the hot water and bring back to a boil.
- Make sure there's enough water to top the jars by an inch. Boil gently for 10 minutes.
- Remove from water and set on a towel for 12-24 hours. Make sure each top is indented and sealed.
- Store on a dark, cool shelf or in the fridge if you want.
do not leave out the lemon juice if you want to can the preserves. Figs are not acidic like other fruits and you have add the acid to keep from pressure canning.