Fig Ruby Port Preserves Recipes

FIG-RUBY PORT PRESERVES

Steps:

• Bring 1 pound chopped fresh figs, 1 1/2 cups sugar, the seeds from 1/2 vanilla bean and a pinch of salt to a boil in a saucepan over medium heat and stir until the sugar melts. Continue cooking, stirring occasionally, until a drop of the mixture sets on a chilled plate, about 20 minutes. Remove from the heat. Stir in 1 tablespoon each lemon juice and ruby port, and a pinch of pepper. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process (see Cook's Note) for 15 minutes. Serve this with goat cheese, prosciutto and crackers.

FIG PRESERVES

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.

FIG PRESERVES

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.

REAL FIG PRESERVES

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.

FIG-RUBY PORT PRESERVES

Steps:

• Bring figs, sugar, vanilla bean seeds and salt to boil in a saucepan over medium heat and stir until the sugar melts. Continue cooking stirring occasionally, until a drop of the mixture sets on a chilled plate, about 20 minutes. Remove from the heat. Stir in the lemon juice, port, and pepper. Sterilize canning jars and fill, leaving a ½" headspace, then seal and process for 15 minutes.

FIG PRESERVES

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.

FIG AND GRAPE PRESERVES

Steps:

• Place first 5 ingredients in medium sauce-pan. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, cover and simmer 10 minutes. Uncover and increase heat to medium; simmer until liquid is reduced to syrup, stirring frequently, about 10 minutes. Transfer to bowl. Stir in lemon juice. Cool. (Can be made 1 week ahead. Cover; chill.)

VANILLA FIG PRESERVES

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.