24 figs sliced into 6-8 segments
2 Cups White Wine or Water
Juice from one orange and 1 lemon
2 vanilla beans, sliced to release the beans
1 tsp salt
1 tsp Ground Cinnamon
3 Cups Brown Sugar
1 Cup of Splenda
1 pkg of low sugar pectin (the only stuff I use)
Boil sliced figs in white wine with vanilla beans until the fruit is fork tender.
While you can puree the mixture in a blender, I love the chunks of fruit in the jam. If you do not, please by all
means puree! Just remember to remove the vanilla beans before you puree.
Once the figs are fork tender, add pectin and bring to rolling boil for 1 minute.
Add brown sugar and splenda, bring back to rolling boil for 1 full minute. Pretty isn’t it! The brown sugar makes the preserves look great!
Ladle into sterilized jars and process for 5 minutes in water bath.
This was one of my son’s favorites, “This is like pie filling! MmmGood!”