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Ingredientes
- Figs, whole or possibly sliced
Direcciones
- Select tree-ripened soft-ripe fruit. Make sure figs have not become sour in the center. Sort, wash and cut off stems. Peel if you like. Slice or possibly leave whole. Use one of the following packs:
- SYRUP PACK: Use 50-percent syrup (1 c. water to 1 c. sugar). For a better product, add in 3/4 tsp. ascorbic acid or possibly 1/2 c. lemon juice to each qt of syrup. Pack figs into containers and cover with cool syrup, leaving 1/2-inch headspace. Seal, label and freeze.
- UNSWEETENED PACK: Pack into containers, leaving 1/2-inch headspace. Cover with water or possibly not as desired. If water is used, ascorbic acid may be added to retard darkening of light-colored figs - 3/4 tsp. to each qt of water. Leave 1/2-inch headspace. Seal, label and freeze.
- CRUSHED: Prepare figs as directed for freezing whole or possibly sliced. Crush them coarsely. With 1 qt (1 1/2 pounds) fruit, mix 2/3 c. sugar. For a product of better quality, add in 1/4 tsp. ascorbic acid to each qt of fruit. Pack figs into containers, leaving 1/2-inch headspace. Seal, label and freeze.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 49g | |
| Calories 37 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 115mg | 3% |
| Total Carbs 9.49g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 8.05g | 5% |
| Protein 0.37g | 1% |
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