How To Make Fig Spread Recipes

FIG SPREAD

Steps:

• In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
• Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Store in refrigerator for up to 1 month.

FRESH FIG PRESERVES

Steps:

• Place all ingredients in a small saucepan. Bring to a boil on medium high-heat, stirring occasionally. Then lower temperature to medium-low and cook for 20 mins, stirring frequently, to allow the mixture to caramelize and reduce.
• Remove the pot from heat and allow to cool to room temperature. Transfer into glass jars*** and store in the fridge until ready to use.****

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.

FRESH FIG SPREAD

Steps:

• Step 1 In a small saucepan, add the figs, sugar, water, vanilla extract and ground vanilla bean extract. Place over high heat and bring to a boil. Once boiling, lower the heat and simmer, uncovered, for about 20 minutes, stirring occasionally with a wooden spoon, until the water has mostly evaporated.
• Step 2 When stirring, use the wooden spoon to help break up/smash the figs further.
• Step 3 Remove from the heat and let cool. Once again use your wooden spoon to mash-up any remaining pieces of fig.
• Step 4 Place in a glass jar and refrigerate for at least an hour (ideally more). Kept in the refrigerator, jam should last about 5-7 days.

HOMEMADE FRESH FIG JAM

Steps:

• Gather the ingredients.
• In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.
• Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
• While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.
• Put water in a separate saucepan, bring to a simmer, reduce heat to low, and add the jar lids. Keep in the hot water until ready to use. Do not boil.
• After cooking the fig mixture for 1 hour, attach a candy thermometer to the side of the pan, making sure the tip of the thermometer doesn't touch the pan's bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep it from scorching.
• Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, adding a little of the fig mixture on it, and returning the saucer to the freezer for one minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger or teaspoon.
• Fill the prepared jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe the jar rims and threads with a wet paper towel. Place the lids on the jars using tongs or a jar magnet then screw on the rings.
• Place the jars on a rack in the hot water inside of the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring jars to a boil for 10 minutes.
• Using canning tongs, remove the jars and place them on top of a clean towel on a flat work surface. Listen for a popping sound, which indicates a good seal, and tighten the rings.
• Let the jars cool to room temperature and store in a cool, dry, dark place.

HOMEMADE FIG BARS

Steps:

• Preheat the oven to 350 degrees F.
• Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
• In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
• Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
• Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
• Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.

FABULOUSLY EASY FIG SAUCE

Steps:

• Add figs, water and maple syrup to a sauce pan and turn the heat on medium
• Bring to a boil, stir the figs and lower the heat to a simmer and cook for 15 minutes
• Take your potato masher and mash the figs to whatever consistency you desire
• Eat a spoonful
• Smile
• Enjoy

FIG SPREAD

Steps:

• In a med saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil.
• Reduce heat; simmer, covered, until most of the liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
• Transfer mixture to a food processor; add lemon juice.
• Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).
• Store in refrigerator for up to 1 month.

HOW TO MAKE HOMEMADE FIG PRESERVES

Steps:

• Wash, trim stems and slice figs into 4th.
• Add first six ingredients to a large pot and let sit about 30 minutes, stirring occasionally.
• Meanwhile boil jars.
• Put flat lids in a small pot of water and boil then turn off the heat.
• On medium heat bring ingredients to a full rolling boil.
• Boil for about 10 minutes.
• Stir in packet of liquid pectin.
• Continue stirring until ingredients come to a full boil. Stop stirring and boil for exactly one minute.
• Remove pot from hot burner.
• Allow preserves to settle.
• Skim foam off top.
• Fill jars.
• Process 20 minutes in a hot water bath.

FIG BALSAMIC JAM

Steps:

• Add all ingredients except for 1 tbsp of balsamic vinegar to a large, heavy bottomed pot.
• Turn heat up to high and bring mixture to a boil. Cook for 45-55 minutes, until mixture thickens and darkens in colour. Add remaining tablespoon of vinegar for last 10 minutes of cooking time. Test for good thick consistency with a cold plate and spoon or use a candy thermometer and cook until mixture reaches 220°F (105°C). (Read about the cold spoon method in the body of the post)
• Meanwhile, sterilize your jars by boiling in hot water or on extra hot cycle of dishwasher and simmer canning lids in hot water for 10 minutes.
• Once jam is done, ladle into hot jars, leaving 1 cm headspace at top, make sure rim of jars are clean, wiping any jam drips with a damp cloth before immediately placing hot lids on and securing gently but firmly with jar rings. You can let these seal and store or for added peace of mind, process in a hot water bath for 10 minutes before cooling and storing.
• *Note: Once jars are cool, the lids should seal and be slightly concave. If any do not seal (which sometimes happens if the jar rim wasn't perfectly clean) then store them in your fridge and use first.

HOW TO MAKE FIG SPREAD

Steps:

• Combine the figs, sugar, and water together in a saucepan over medium heat. Bring to a boil, then turn down heat to a simmer.
• Simmer the fig mixture until figs are easily broken apart and most of the liquid has evaporated. Test the doneness of the figs with a wooden spoon or a knife. They should be ready after about 20 minutes.
• Transfer the mixture to a food processor and add lemon juice. Alternately, if you don't have a food processor, you can turn off the heat on the burner and add the lemon juice to the saucepan.
• Pulse the mixture until the figs are completely puréed. If you aren't using a food processor, mash the figs in the saucepan with a wooden spoon.
• Let cool and serve. Can your fig mixture if you want!