Procedure

Finely chop figs. In large nonreactive kettle combine figs with lemon juice and sugar; stir well. Heat on high, stirring constantly. Bring to full rolling boil for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim, if needed, and turn into hot sterilized jars; cover and seal or fill and seal pint jars with two-piece lids. Process for 5 minutes in boiling water bath, with water 2 inches above the jar tops. Remove from water bath and allow to stand at room temperature till cool.

Note:

Recipe as prepared above is low in fat, saturated fat, cholesterol, and sodium.

Yields: Six 1/2-pint jars
Serves:48 (2 tablespoons each)

Yields: Six 1/2-pint jars;
Serves: 48 (2 tablespoons each);

NUTRITION FACTS (per serving)

Calories 45 (2% from Fat); Potassium 73mg; Carbohydrate 12g; Sugar 11g; Dietary Fiber 1g;

Daily Values