Thanksgiving Cranberry Fig Jam – a delicious recipe with orange, brown sugar, gingerroot, vanilla, lemon juice, cranberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Zest orange and rough chop meat discard pith, place it and all the ingredients except one cup of cranberries in a heavy bottom pot over low flame.
2
Stir to release juices it will be thick. Stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time. At this time remove the vanilla bean.
3
Using the immersion blender to puree some of the fruit leaving some chucks. Then add the other cup of cranberries.
4
When it hits a rolling boil for 15 minutes all the time stirring.
5
Pour into sterile jars leaving 1/2 inch head space and process 10 minutes.
6
turn flame off and remove lid. Time 5 more minutes. Remove jars holding upright. Cool in draft free spot overnight. Label and use with in 1 year if unopened. Opened store in refrigerator.
680
kcal
Calories
168
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 7 ingredients. The key ingredients include: 1 orange, 2 lbs figs, washed and quartered, 3 cups brown sugar, 1 teaspoon grated gingerroot, and more.
Yes, Thanksgiving Cranberry Fig Jam 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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