FIG JAM
It has been years since I have done any canning. I have made this recipe over and over. It actually won me a couple of ribbons in State Fairs.
Provided by PaulaG
Categories Fruit
Time 2h
Yield 4 cups
Number Of Ingredients 4
Steps:
- Add figs, honey, and lemon juice to medium size saucepan.
- Bring to a boil, lower heat and cook until thick; approximately 1 hour, stirring frequently.
- Add walnuts and cook an additional 10 to 15 minutes.
- Pour hot jam into steralized 1/2 pint jars, put on cap, screw band firmly tight.
- Process in boiling water bath for 10 minutes or as recommended for your altitude.
Nutrition Facts : Calories 708.2, Fat 19.1, SaturatedFat 1.8, Sodium 7.4, Carbohydrate 144.2, Fiber 2.3, Sugar 140.2, Protein 5
FIG AND HONEY JAM WITH WALNUTS
I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it.
Provided by Rachel Swiger-Imhoff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
- Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
- Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 14.8 g, Cholesterol 2.5 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 56.3 mg, Sugar 13.9 g
GREEK BLOSSOMS - FRESH FIGS WITH HONEY, YOGURT, AND WALNUTS
Fresh figs cut into 'blossoms' and filled with honey, yogurt and walnuts! Also see the Lemon Mascarpone and Pistachio variation, below. These fig blossoms make a grand appetizer, or ending to any meal. Food of the Gods and Goddesses!
Provided by BecR2400
Categories Dessert
Time 10m
Yield 8 Fresh Fig Appetizers, 8 serving(s)
Number Of Ingredients 9
Steps:
- Use a sharp knife to mark an "X" on the top of each fig, being careful not to cut more than 3/4 of the way down the fruit.
- Spread open each fig 'blossom', to expose the pink center. Arrange the figs on a platter.
- Use a small spoon to fill each fig with marmalade, Greek yogurt, and honey. Dust with cinnamon.
- Finish with small chunks of herbed chevre, walnut pieces, and fresh mint sprigs. Serve immediately.
- Good with Carr's whole wheat crackers or baguette slices, for a more substantial snack.
- VARIATION: Substitute creme fraiche for the yogurt, mascarpone cheese with lemon zest for the herbed chevre, and green pistachios instead of walnuts. Drizzle with honey and dust with cinnamon -- yum!
FIG AND HONEY JAM WITH WALNUTS
I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it.
Provided by Rachel Swiger-Imhoff
Categories Jams and Jellies
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
- Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
- Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 14.8 g, Cholesterol 2.5 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 56.3 mg, Sugar 13.9 g
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