- 1 pound dried California figs, stemmed
- 2 tart apples, peeled and cored
- zest and juice of 1 orange
- zest and juice of 1 lemon
- 4 cups water
- 3 cups sugar
- dash of salt
ProcedureProcess figs, apples and zests together in food processor or chop fine with knife. Turn into heavy nonreactive 10 quart kettle. Add water and heat to boil. Boil for 10 minutes; reduce to simmer and cook 10 minutes more.
Stir in sugar and salt; simmer for another 20 minutes, stirring often. Add fruit juices and mix well. Remove from heat and pour into hot sterilized jars. Seal and store in cool dry place.
Yields: 6 jars (½ pint)
Serves: 48 (2 tablespoons each)
NUTRITION FACTS (per serving)Calories 80 (1% from Fat); Total Fat -0-g; Saturated Fat -0-g; Trans Fat -0-g; Cholesterol -0-mg; Sodium -0-mg; Potassium 80mg; Carbohydrate 20g; Sugar 18g; Dietary Fiber 1g; Protein -0-g;
Daily ValuesVitamin A 0% Vitamin C 4% Calcium 2% Iron 2%
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