Anjir Murabbasi (Fig Jam)

1. Put the figs in a large cooking pot, stir in half of the sugar and spread the remaining sugar over evenly, cover and set aside for 8-10 hours.

2. Simmer over low heat for 50-60 minutes, stirling carefully from time to time without squashing the fruit.

3. Add the citric acid and vanilla extract, stir and leave to cool. Once cooled, jam is ready to be canned.

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Nutrient	Quantity
Total fats	0.0078 g
Protein	0.0078 g
Carbohydrates	1110.4225 g
Energy	4470.33 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0001 g
Water	7.1687 g
Calcium, Ca	134.75 mg
Niacin	0.0552 mg
Riboflavin	0.0124 mg
Sodium, Na	34.5 mg
Total lipid (fat)	0.0078 g
Manganese, Mn	0.541 mg
Fatty acids, total saturated 16:0	0.0006 g
Sucrose	1102.0009 g
Sugars, total	1103.6454 g
Fatty acids, total saturated 18:0	0.0001 g
Vitamin B-6	0.0034 mg
Ash	1.9225 g
Fatty acids, total saturated 18:1 undifferentiated	0.001 g
Pantothenic acid	0.0046 mg
Copper, Cu	0.1094 mg
Thiamin	0.0014 mg
Iron, Fe	4.1263 mg
Carbohydrate, by difference	1110.4225 g
Phosphorus, P	11.89 mg
Fatty acids, total saturated 18:2 undifferentiated	0.0004 g
Zinc, Zn	0.3476 mg
Fatty acids, total polyunsaturated	0.0005 g
Fatty acids, total saturated	0.0013 g
Alcohol, ethyl	4.472 g
Fatty acids, total monounsaturated	0.0013 g
Magnesium, Mg	23.78 mg
Potassium, K	341.43 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	5.5 cups	4432.89	1108.778	0
citric acid	1 teaspoon	0	0	0
vanilla extract	1 tablespoon	37.44	1.6445	0.0078
fig	2.5	0	0	0