Fig Preserves Recipes

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FIG PRESERVES



Fig Preserves image

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

2 lbs figs, unpeeled
3 cups granulated sugar
1 cup water
1/2 lemon, sliced thin

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

REAL FIG PRESERVES



Real Fig Preserves image

Figs are naturally sweet and very flavorful, however, the taste should not be bland. It's okay to spice it up a little.

Provided by Dee

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P2DT1h30m

Yield 64

Number Of Ingredients 13

2 teaspoons baking soda
5 cups fresh figs, stems removed
1 cup water
1 ½ cups white sugar
5 tablespoons butter
1 teaspoon vanilla extract
1 lemon, thinly sliced into rounds
1 tablespoon lemon juice
1 ½ teaspoons ground cinnamon
1 teaspoon grated fresh ginger
½ teaspoon ground cloves
1 pinch salt, or to taste
8 half-pint canning jars with lids and rings

Steps:

  • Dissolve the baking soda in about 2 quarts of cool water, and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs, then drain off the water and rinse the figs thoroughly with fresh cool water. Place the figs into a large pot. Add 1 cup water, sugar, butter, vanilla extract, lemon, lemon juice, cinnamon, ginger, and cloves. Very gently stir the mixture to dissolve the sugar, keeping the figs intact as much as possible.
  • Bring the mixture to a boil over medium heat; reduce heat to a simmer, and cook until the figs are golden brown and coated in syrup, about 1 hour. Stir gently a couple of times to keep the figs from burning onto the bottom of the pot. Add a pinch of salt, if desired, to tame the sweetness.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the figs into the hot, sterilized jars and top off with syrup, 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 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, and wait at least 2 days before opening.

Nutrition Facts : Calories 36.4 calories, Carbohydrate 7.4 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 46.1 mg, Sugar 6.8 g

FIG PRESERVES



Fig Preserves image

Provided by Ina Garten

Categories     condiment

Time 1h20m

Yield 12 servings

Number Of Ingredients 5

2 teaspoons grated orange zest (2 oranges)
1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise

Steps:

  • Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.

SOUTHERN FIG PRESERVES



Southern Fig Preserves image

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

7 cups fresh whole figs
3 cups sugar
1 lemon, juice of

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



Fig Preserves image

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

16 cups fresh figs
1 tablespoon baking soda
12 cups boiling water
8 cups white sugar
4 cups water
1 lemon, sliced

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 PRESERVES



Fig Preserves image

Provided by Emeril Lagasse

Categories     condiment

Yield 1 quart

Number Of Ingredients 2

1 pound fresh ripe figs, washed, stemmed
1 cup sugar

Steps:

  • In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes.
  • If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place.

JUDY REED'S FIG PRESERVES



Judy Reed's Fig Preserves image

Provided by Julia Reed

Categories     condiments, side dish

Time 20m

Yield 2 pints

Number Of Ingredients 3

4 cups figs
1 cup sugar
1/2 lemon, thinly sliced and seeded

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

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