Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Watch how to make this recipe.
Fig Jam
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- Level: Easy
- Total: 38 min
- Prep: 8 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 215
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 35 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Level: Easy
- Total: 38 min
- Prep: 8 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 215
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 35 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
Directions
- For the jam:
- In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
- Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
- *Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.
