Spicy Dried Fruit Jam
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 42.4
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 3.0 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.5 g
- Protein: 0.2 g
View full nutritional breakdown of Spicy Dried Fruit Jam calories by ingredient
Introduction
This tangy-sweet, chunky mixture of dried figs and sultanas gets an interesting twist with black tea, and Szechuan peppercorns. Truvia helps cut the added sugar in half while keeping the flavour of a "real" jam, and Pomona's pectin lets it all set! Adapted from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard. This tangy-sweet, chunky mixture of dried figs and sultanas gets an interesting twist with black tea, and Szechuan peppercorns. Truvia helps cut the added sugar in half while keeping the flavour of a "real" jam, and Pomona's pectin lets it all set! Adapted from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard.Number of Servings: 36
Ingredients
-
6 oz. dried figs, chopped
2 oz sultana raisins
3 cups strong-brewed black tea
¼ cup fresh lemon juice
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
4 Szechuan peppercorns
1 tsp lemon extract
1 tsp pure vanilla extract
1 cup dark brown sugar
5 tbsp Truvia Spoonable (or 1 cup minus 1 tbsp granulated sugar)
2 tsp calcium water (from Pomona’s)
¼ cup superfine sugar
½ tbsp Pomona’s pectin
Directions
Combine figs, raisins and tea in a bowl. Cover and let stand 24 hours.
Add the soaked fruit (with any remaining liquid) to a saucepan with the lemon juice, cinnamon, ginger, nutmeg, peppercorns, extracts, brown sugar, Truvia and calcium water. Bring to a boil.
Cook, stirring frequently, for 20 minutes.
Mix the superfine sugar and pectin in a small dish and add to the pot.
Return to a boil and cook, stirring, for 2 minutes.
Ladle into jars, seal and process in a waterbath for 10 minutes.
Serving Size: Makes about 4 1/2 cups, 36 (2-tbsp) servings
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Add the soaked fruit (with any remaining liquid) to a saucepan with the lemon juice, cinnamon, ginger, nutmeg, peppercorns, extracts, brown sugar, Truvia and calcium water. Bring to a boil.
Cook, stirring frequently, for 20 minutes.
Mix the superfine sugar and pectin in a small dish and add to the pot.
Return to a boil and cook, stirring, for 2 minutes.
Ladle into jars, seal and process in a waterbath for 10 minutes.
Serving Size: Makes about 4 1/2 cups, 36 (2-tbsp) servings
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.