1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan
over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches
jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass
jar with boiling water 6) Remove
jam from heat and spoon into sterilized
jar, place the sprig of fresh rosemary in the
jar, and cover.
Kvarg on the other hand has a tremendous amount of protein, 12 grams per 100g serving, and when I dribble a little bit of
jam in the bottom of a glass
jar and then scoop 200g of kvarg
over top (about 3/4 cup) I've already got 24g of protein in a single serving.