FIG PRESERVES
Make and share this Fig Preserves recipe from Food.com.
Provided by Diana Adcock
Categories Lemon
Time 1h25m
Yield 3 half pints
Number Of Ingredients 4
Steps:
- Wash figs gently in cold water.
- Place in a large bowl, fill with cool water and soak for 20 minutes.
- Make a syrup by boiling the sugar and water together in a large saucepan.
- When syrup is clear and just thick, around 15 minutes add figs and lemon slices.
- Bring to a boil over high heat.
- Boil hard 1 minute.
- Lower heat and simmer for 30 minutes.
- Remove from heat.
- Carefully pour into a blender and pulse to grind figs and lemon slices.
- You may want to cook down for 10 or 15 more minutes to desired thickness.
- Ladle into clean hot sterile jars and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 1000.8, Fat 0.9, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 258.9, Fiber 9.1, Sugar 249.1, Protein 2.4
STRAWBERRY FIG PRESERVES
Everyone thinks these are strawberry preserves. No one has a clue they are made with figs! You can even use different flavors of gelatin like peach or raspberry. Since this recipe makes so little, you could skip the hot water bath and refrigerate the jars of preserves.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 40
Number Of Ingredients 4
Steps:
- Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 20 g, Fiber 0.5 g, Protein 0.3 g, Sodium 8.8 mg, Sugar 19.5 g
SOUTHERN FIG PRESERVES
Another of grandma's specialty jams; she got this from a childhood friend of hers. If you're familiar with jam making, these instructions will probably be very clear to you. But for me--I'd need a book like "Preserving for Dummies":) I wonder if there is a book like that, and if there is, let me know!!!! *Again, I'm estimating that prep time and cooking time are both the same--I'm not sure and the recipe doesn't say, so if you know, note me with times and I'll post them.*
Provided by JamesDeansGirl
Categories < 30 Mins
Time 30m
Yield 2 pints
Number Of Ingredients 3
Steps:
- Combine the whole figs, sugar, and lemon juice in a large saucepan.
- Cook and stir until the sugar is dissolved and the juice is as thick as desired (Grandma uses a candy thermometer and stops at the soft-ball stage).
- Pour the mixture into hot, sterilized canning jars, cap, and store.
- *Can also be used in homemade jam cakes.
- *.
Nutrition Facts : Calories 1166.9, Sodium 0.2, Carbohydrate 302, Fiber 0.1, Sugar 300.3, Protein 0.1
FIG PRESERVES
Make your own fig preserves from scratch with this easy canning recipe.
Provided by Dotti K
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h30m
Yield 64
Number Of Ingredients 6
Steps:
- In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
- Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
- Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
- Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 36.5 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.6 g, Sodium 58.5 mg, Sugar 34.6 g
FIG BERRY PRESERVES
You can also double this safely. You can use whatever flavor of Jello you want; I used 1 package of strawberry & 1 package of raspberry in my doubled recipe. I also used the food processor instead of mashing. Very easy to make!
Provided by cindypt
Categories Fruit
Time 35m
Yield 5 cups, 40 serving(s)
Number Of Ingredients 3
Steps:
- Mix in pan.
- Bring to full rolling boil for 3 minutes.
- Pour in jars& seal for 10 minutes.
Nutrition Facts : Calories 74.2, Sodium 19.8, Carbohydrate 18.8, Sugar 18.6, Protein 0.3
MOMMA'S FRESH FIG PRESERVES
Mmm mmm fig preserves! Spread on buttered biscuits or toast, even great with cream cheese on a bagel. From momma with love.
Provided by MA McBridges
Time 15h35m
Yield 40
Number Of Ingredients 7
Steps:
- Bring figs, sugar, lemon juice, ginger, cinnamon, vanilla, and salt to a simmer in a saucepan over medium heat. Reduce heat and cook at a low simmer, stirring every 20 minutes, until desired consistency, 3 to 4 hours.
- Inspect 5 or 6 half pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
- Pack fig preserves into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 14.8 mg, Sugar 19 g
JUDY REED'S FIG PRESERVES
Provided by Julia Reed
Categories condiments, side dish
Time 20m
Yield 2 pints
Number Of Ingredients 3
Steps:
- Trim stem ends and rinse figs. Put into a heavy-bottomed saucepan with sugar, lemon slices and 1 cup water. Simmer over low heat, stirring occasionally, until a thick syrup forms.
- Transfer hot figs to 2 sterilized 1-pint Mason-type jars, top with sterilized lids and seal in a hot-water bath according to the jar manufacturer's directions. Cool and store in a dark place.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 1 gram, Carbohydrate 158 grams, Fat 1 gram, Fiber 9 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 148 grams
BLUEBERRY-FIG JAM
This delicious jam can be used on anything from toast to confections. In general, we use organic ingredients but use what you wish.
Provided by The Price Family
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Mash blueberries with a fork in a small bowl. Transfer to a 3 1/2-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar. Lightly pulse with an immersion blender until mostly smooth, with some chunks remaining for texture.
- Place the pot on the stove over medium-high heat. Stir continuously as it comes to a boil. Reduce heat to low, and stir periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
- When jam has thickened, remove from heat and allow to cool slightly, about 10 minutes. Pour jam into a clean jar with a hermetic seal. Allow to cool completely before refrigerating.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 17.3 g
FIG PRESERVES
Make and share this Fig Preserves recipe from Food.com.
Provided by Tonkcats
Categories Low Protein
Yield 10 pints
Number Of Ingredients 6
Steps:
- Wash figs in warm water with baking soda.
- Rinse. Cut off stems.
- Combine sugar, lemon juice and water in heavy pot. Drop figs into syrup.
- Cook until figs are clear looking and syrup is thick (2 to 3 hours). Add lemon slices 1/2 hour before figs are done. Seal in jars.
Nutrition Facts : Calories 1215, Fat 1.4, SaturatedFat 0.3, Sodium 1542.6, Carbohydrate 314.2, Fiber 13.2, Sugar 300.3, Protein 3.4
BERRY PRESERVES
Make and share this Berry Preserves recipe from Food.com.
Provided by Sharon123
Categories Raspberries
Time 55m
Yield 4 half pints
Number Of Ingredients 3
Steps:
- Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
- Bring slowly to a boil, stirring until sugar dissolves.
- Add lemon juice, if using.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch head space.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 4 half pints.
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