Fig, Raspberry And Lemon Jam Recipe – a delicious recipe with sugar, Universal, fresh black, raspberries, lemons, freshly squeezed juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine the sugar and pectin in a medium bowl and set aside.
2
Trim the stems from the figs and cut the figs into quarters. Put them in a food processor. Pulse until they are finely chopped. Transfer the figs to a large, heavy bottomed pot. Put the raspberries in the food processor and pulse until they are finely chopped. Transfer them to the pot with the figs and add the lemon zest, lemon juice, calcium water, and butter. Bring the mixture to a boil, stirring constantly. Add the sugar-pectin mixture and return to a boil. Boil hard for one minute.
3
Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.
443
kcal
Calories
114
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/4 cups sugar, 3 teaspoons Pomona's Universal Pectin, 1 pound (two 8-ounce packages) fresh black mission figs, 12 ounces (two 6-ounce packages) raspberries, and more.
Yes, Fig, Raspberry And Lemon Jam Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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