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Fig Jam
From Fruit recipes, 1907
Serves 6
Pineapple or other fruits may be added for flavour.
Presented as published in 1907. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein0.1 g
Carbohydrates3.2 g
Fiber0.1 g
Sugars2.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium17 mg
Calcium1 mg
Iron0 mg
Magnesium1 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.3 mcg
Choline0.9 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 111. The excerpt below is the record exactly as published.
FIG JAM If dried steam first till very soft. If fresh and ripe place them in a double-boiler, heating through perfectly THE FIG 267 but adding “no water. They may be steamed instead. Add about one-half their weight then of sugar and cook down carefully till thick. Lemon juice and peel
Cook this with the app: pantry check, scaling, and the assistant.