Fig And Vanilla Jam Recipes

VANILLA FIG PRESERVES

Vanilla Fig Preserves image

Sweet fig goodness with a warming hint of vanilla. Use to fill cookies, cakes top a slice of toast or a grilled pork or chicken... Check this thread for step x step directions and photos http://www.recipezaar.com/bb/viewtopic.zsp?t=226477

Provided by Rita1652

Categories Lemon

Time 45m

Yield 5 1/2 pint jars

Number Of Ingredients 5

Ingredients

3 1/2 cups sugar
1 vanilla pod, split
1 largelemon, juice and zest , meat diced
2 lbs fresh figs, quartered
1/4 cup limoncello or 1/4 cup Grand Marnier

Steps:

In a large pot place sugar, vanilla pod and the seeds into the figs, lemon juice, zest and meat of lemon. Do squeeze any juice from the peels into the sugar and figs.
Stir to release juices it will be thick. Simmer over low heat stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time.
When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
Pour into sterile jars and process 10 minutes.
Optional for those that like it smoother without chunks you can blend thee figs before adding to sugar or use an immersion blender while cooking.

Nutrition Facts : Calories 676.2, Fat 0.5, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 174.8, Fiber 5.3, Sugar 169.4, Protein 1.4

FIG AND VANILLA JAM

Fig and Vanilla Jam image

From the Times newspaper, posting here for safekeeping. Prep time does not include the 2 hours required for steeping.

Provided by Nabiha

Categories Breakfast

Time 1h

Yield 1 litre

Number Of Ingredients 5

Ingredients

2 lbs ripe figs
1 vanilla bean, cut in half lengthwise
1 lemon, juice and zest of
2 lbs caster sugar
2 -3 vanilla pod

Steps:

Trim the figs and place in a saucepan with the lemon zest, juice and vanilla seeds. Spoon over the sugar, and mix.
Steep for 2 hours, then cook on a low heat until the sugar dissolves.
Once the sugar is dissolved, turn the heat up and boil rapidly until the jam reaches setting point.
Remove the pan from the stove, and cool for 30 minutes before spooning into warm, sterilised jars.
Pack each jar with a vanilla pod.

Nutrition Facts : Calories 4197.6, Fat 2.7, SaturatedFat 0.5, Sodium 9.6, Carbohydrate 1086, Fiber 26.5, Sugar 1056, Protein 7

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