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Fig Jam
From The Landmarks club cook book, 1903
Serves 20
If ginger is liked, a small piece of the ginger root may be put in each jar when bottling. Recipe by Mrs. E. B. Millar.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1280Calories
2 gProtein
332 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1280 kcal
Protein2.2 g
Carbohydrates332 g
Fiber10 g
Sugars322 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium6.6 mg
Potassium617 mg
Calcium130 mg
Iron1.3 mg
Magnesium47 mg
Phosphorus38 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A18 mcg
Vitamin E0.4 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate18 mcg
Choline13 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 114. The excerpt below is the record exactly as published.
FIG JAM. Wash and wipe white figs ; peel black ones. Cut in halves if medium sized; if large, cut in thirds. To eleven pints of figs (heaped measure) use seven pints of sugar. Put all the fruit and four pints of sugar in a kettle without water. Add the thin rind of four lemons, an ounce of cinnamon, stick, and let come to a boil gradually. Then boil rapidly for thirty min- utes, stirring all the time. Add the remaining three pints of sugar
Cook this with the app: pantry check, scaling, and the assistant.