This is a
very tasty, healthy and simple jam recipe. Both figs and pure blackstrap
molasses are loaded with vitamins and essential minerals. The apples I added work here a a jam thickener (apples like berries contain natural pectin) and they are also considered as one of the most beneficial fruit
choices, don't forget that “an apple a day sends the doctor away”!
These
ingredients really turn this jam into a “superfood”, full of soluble fiber and fortified with vitamins
(A, B, C, K), calcium and iron, as well as copper, potassium, manganese and
magnesium. Calcium and iron are two of
the most fundamental minerals in the body (and usually the two major deficiencies of women), copper is essential for iron utilization
and the development of bones and connective tissues, potassium is necessary for
muscle contraction and nerve transmission, manganese gives us energy, is
important for a healthy nervous system
and provides protection against damage from the free radicals produced during
energy production, and last but not least, magnesium balances calcium and
assists in the regulation of nerve and muscle tone.
These
factors make this jam recipe ideal for growing children and adolescents, menstruating,
pregnant or lactating women (who are more at risk for iron and calcium deficiency), people suffering from anemia, osteoporosis, arthritis, women
dealing with menopause, and … everyone who loves fig jams!
Here is the recipe:
Here is the recipe:
750 gr.
fresh figs (I leave the skin on)
2 apples,
peeled
2 big
tablespoons of pure blackstrap molasses
Juice of
one lemon
1/2
teaspoon cinnamon (optional)
1 teaspoon
lemon zest
¼ cup
water
Wash the
figs well - if you are going to use them with the skin - and cut them into
small chunks. Shred the apples and put them (with their juices) into a medium
sized saucepan. Add the figs, molasses, water, lemon zest and cinnamon, stir well and
allow it to simmer at a medium-low heat for about 10 minutes, stirring every once
in a while. Add the molasses and lemon juice, mix it well with a wooden spoon
and allow it to simmer for about 30 minutes or until it starts getting a
thicker jam-like texture. In the end you may add some extra lemon juice if you
wish to give an extra sourness to the final taste. If you wish to give it a more smooth texture you may process it in a blender or food processor.
Fantastic recipe - thanks for sharing!! :) I am enjoying my first batch on crackers right now....mmmmmm!!
ReplyDeleteI want to do mine with guava
ReplyDelete