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Nutrition Facts
Serving Size 1 cups 742g Recipe makes 2 cups)
Calories 808
Calories from Fat 369		(45%)
Amount Per Serving		%DV
	Total Fat 41.0g	63%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 22.6g
	Polyunsaturated Fat 12.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 590mg		24%
Potassium 1585mg		45%
Total Carbohydrate 125.7g		41%
	Dietary Fiber 24.5g	97%
	Sugars 94.0g
Protein 10.2g		20%
how is this calculated?

Fig Conserve

Recipe #380180 | 45 min | 45 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Dusty&Sarah
Jul 4, 2009

From Epicurean.com Yum!

2 cups (change servings and units)

Ingredients

2 lbs ripe figs
1 cup crushed pineapple
2 medium lemons, cut in small pieces
1/2 teaspoon salt
1 cup chopped pecans
sugar

Directions

1
Wash figs and cut in pieces.
2
Mix with pineapple and lemons and put into a boiler with a an equal amt of sugar and the 1/2 teaspoons salt.
3
Bring slowly to boiling point and simmer gently until thickened, but still a little runny.
4
Stir in nuts; put in hot jars.
5
Yield/serving size is a guess as I have not made this yet.

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Featured Reviews for This Recipe

From: Chef PotPie

On Sep 10, 2009

WOW! I made half the recipe because I didn't know for sure if I would like any kind of fig jam. I get figs off our tree down at the beach to put on flatbreads with goat cheese, etc. So I figured I would try this easy recipe, since I was already putting a good deal of figs into the dehydrator. Oh my goodness! Can I even wait till morning to put this on an English muffin? FABULOUS! I made half, used 8 oz canned crushed pineapple, undrained. I simmered it for nearly an hour to where it seemed a little syrupy to me. Then to check the consistency, I put about 2 tablespoons in a small pyrex bowl, and in a larger bowl with ice, to see how it would be. Perfect spreading consistency. This conserve is fantastic! If I can get yet enough figs off our tree I will be making the whole batch, many jars to give as gifts, and some saved for us! Dusty and Sarah, thanks for setting me right with my fig tree! 1/2 this recipe made exactly 4 half pint jars. Keep everything hot, seal, and turn upside down. They all sealed fine without the water bath.

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From: PaulaG

On Jul 26, 2009

This is awesome. The fruits cook down to a beautiful amber color. I used an 8 oz can of crushed pineapple in juice and didn't bother to drain before adding. The yield was 5 1/2 cups which was processed in a water bath for 10 minutes.

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