Fig, Raspberry and Lemon Jam
- 2 1/4 cups sugar
- 3 teaspoons Pomona's Universal Pectin
- 1 pound (two 8-ounce packages) fresh black mission figs
- 12 ounces (two 6-ounce packages) raspberries
- 1 tablespoon freshly grated zest from about 2 lemons
- 1/4 cup freshly squeezed juice from about 2 lemons
- 4 teaspoons calcium water (included in the Pomona's packet)
- 1/4 teaspoon unsalted butter
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- About 2 lemons, zest from (1 tablespoon)
- About 2 lemons, freshly squeezed juice from (1/4 cup)
- Mission figs, fresh black (1 pound)
- Raspberries (12 ounces)
- Cooking & Baking
- Pomona's universal pectin (3 teaspoons)
- Sugar (2 1/4 cups)
- Drinks
- Calcium water (4 teaspoons)
- Dairy
- Butter, unsalted (1/4 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
31.4Rating
1-100
1-100
12Tweets
0Facebook
Shares
Shares
0StumbleUpon
Views
Views
16PinterestPins
Recipe Stats
Published July 22, 2012 (7 months ago).
29 people saved this recipe.
