Fig Jam

Name: Fig Jam
Ingredients: 6144 pounds ripe figs; 10 cups sugar; 1 No. 2% can crushed pineapple; 1 tbps. each cinnamon; 1 tbps. each cloves; 1 tbps. each allspice; Juice of 3 lemons

From The Williamston cook book, 1950

Recipe contributed by Mrs. Jos. W. Griffin.

Presented as published in 1950. 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

9906Calories

25 gProtein

2570 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories9906 kcal

Protein25 g

Carbohydrates2570 g

Fiber91 g

Sugars2465 g

Total Fat17 g

Saturated Fat2.2 g

Monounsaturated Fat2 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol0 mg

Sodium212 mg

Potassium6931 mg

Calcium1137 mg

Iron14 mg

Magnesium522 mg

Phosphorus448 mg

Zinc4.7 mg

Copper2.2 mg

Manganese7.8 mg

Vitamin D0 mcg

Vitamin C216 mg

Vitamin A196 mcg

Vitamin E4 mg

Vitamin K137 mcg

Vitamin B63.4 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)12 mg

Folate201 mcg

Choline146 mg

Caffeine0 mg

Water2422 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 38. The excerpt below is the record exactly as published.

FIG JAM 6144 pounds ripe figs 10 cups sugar 1 No. 2% can crushed pine- 1 tbps. each cinnamon, apple cloves, allspice Juice of 3 lemons

Cook this with the app: pantry check, scaling, and the assistant.