Green Fig Preserves Recipes

FIG PRESERVES

Fig Preserves image

Provided by Ina Garten

Time 1h20m

Yield 12 servings

Number Of Ingredients 5

Ingredients

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.

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

Ingredients

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

Ingredients

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.

FIG AND GRAPE PRESERVES

Fig and Grape Preserves image

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

3 cups seedless red grapes, halved
1 cup diced dried Calimyrna figs (about 5 ounces)
1 cup Zinfandel or other dry red wine
1/4 cup sugar
2 teaspoons grated orange peel
2 teaspoons fresh lemon juice

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.)

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