Mommas Fresh Fig Preserves Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

OLD FASHIONED SOUTHERN STYLE FIG PRESERVES



Old Fashioned Southern Style Fig Preserves image

An heirloom recipe handed down from my great aunt Corinne from Ozark, AL (1905-1997).

Provided by Lise Sullivan Ode

Categories     Condiment

Time 1h50m

Number Of Ingredients 4

1 gallon Figs
Sugar (equal amounts sugar/figs)
Water (enough to cover figs in pot)
Lemon slices (Enough to have one slice per jar)

Steps:

  • Try to select figs of equal ripeness. Wash.
  • Cut stems a wee bit around, do not expose inside of figs. If extra ripe, don't worry, just get stem.
  • Sugar is measure for measure but I like it rounded for figs. So not quite equal measure.
  • Put sugar over figs (and lemon slices). Cover. Put aside until morning. (If you cook right away keep your heat low to begin with.) (Water added here.) Water different for juice. I'd say if over night, it will turn into juice so you won't add much then. If cooking right away, try 1/4 measured to fig measure. I like to have juice to cover figs in jars. Left over juice can be used for another cooking of figs.
  • Cook slowly. Makes better figs & syrup. Might be longer cooking. You judge by your syrup thickness. Keep boiling gently. Your bubbles will show a good syrup. Little water can be added if juice gets low. Sometimes 2 or so hours. Try a fig.
  • Put in jars but don't seal. Place in hot water bath. Cook until sealed. Will Pop.

Nutrition Facts : Carbohydrate 118 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 11 g, Sugar 107 g, Calories 456 kcal, UnsaturatedFat 2 g, ServingSize 1 serving

MAMMA K'S FIG PRESERVES WITH A TWIST



Mamma K's Fig Preserves with a Twist image

Many times people mistake my fig preserves for strawberry or blackberry jam. It is so easy to do, and my kids love the twist on the sometimes-boring fig preserves.

Provided by mammak

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

Time 2h5m

Yield 36

Number Of Ingredients 5

3 cups fresh figs, stemmed and quartered
3 cups white sugar
1 lemon, thinly sliced and seeds removed
2 (3 ounce) packages strawberry-flavored Jell-O® mix
3 1-pint canning jars with lids and rings, or as needed

Steps:

  • Mix figs, sugar, lemon slices, and strawberry gelatin in a large pot. Let stand for 1 hour. Bring to a boil and cook over medium heat, stirring often to prevent burning, until foam has disappeared and the preserves are thickened, 25 to 40 minutes.
  • Sterilize 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, and wait at least 2 days before opening.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 23.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 19.3 mg, Sugar 22.9 g

FIG PRESERVES RECIPE WITHOUT PECTIN



Fig Preserves Recipe without Pectin image

These old-fashioned fig preserves require just 3 ingredients -- and no pectin! One of the easiest jams to make, there's very little prep work necessary.

Provided by Blair Lonergan

Categories     condiment

Time 14h20m

Number Of Ingredients 3

1 ½ lbs. fresh figs, stems removed
1 ½ lbs. granulated sugar ((approximately 3 ¼ cups))
½ of a lemon, sliced paper-thin and seeds removed

Steps:

  • Place the figs in a large pot. Pour the sugar over the figs, cover the pot, and let sit overnight.
  • Heat the pot on the stovetop over medium heat. Cook, stirring constantly, until the sugar dissolves (this only takes a few minutes). Reduce the heat to low, add the lemon slices, and cook for about 2 hours (or until the syrup is thick). If the figs are particularly large, I like to use a wooden spoon or a potato masher to gently break apart the big chunks as the figs soften. If you have a deep fry or candy thermometer, you're looking for a jelling point of 220-225°F.
  • Divide the figs and syrup between 3 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
  • Process in a boiling water bath for 10 minutes (or 15 minutes if your altitude is above 6,000 feet). Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.

Nutrition Facts : ServingSize 1 tablespoon, Calories 65 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 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.

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.

MOMMA'S FRESH FIG PRESERVES



Momma's Fresh Fig Preserves image

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

6 cups quartered fresh figs
3 cups white sugar
1 tablespoon lemon juice
½ teaspoon grated fresh ginger
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt

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

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

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

FRESH FIG PRESERVES WITH RUM



Fresh Fig Preserves with Rum image

Great fresh fig and rum preserves.

Provided by grossetti

Time 3h50m

Yield 40

Number Of Ingredients 4

2 ¼ pounds fresh figs
½ cup rum
2 tablespoons rum
500g gelling sugar

Steps:

  • Rinse figs well. Cut off stems and cut each fig in half or quarters, depending on their size.
  • Put figs and rum in a large pot over medium-high heat; bring to a light boil. Maintain a light boil and cook for 20 minutes. Stir in sugar, increase heat to high, and bring to a boil. Once boiling, cook for exactly 6 minutes.
  • Meanwhile, inspect 3 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.
  • Remove fig preserves from the heat and distribute evenly into the 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. Put jars upside down on a clean cloth and leave until completely cool, 3 to 4 hours.
  • Store in a cool, dry place with no light.

Nutrition Facts : Calories 26.9 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 4.2 g

More about "mommas fresh fig preserves recipes"

FOUR INGREDIENT SINGLE BATCH FIG PRESERVES » NOT ENTIRELY AVERAGE
If mixing fruits is your jam, try fresh raspberries to this fig preserves recipe. Chopped fresh cherries are also very good simmered down with the figs. Not too sweet, not too tart. And believe it or not, a teaspoon of pumpkin spice is reminiscent of a figgy pudding flavor profile. How Long Does Preserving Figs Take? Plan on about one hour ...
From notentirelyaverage.com


FIG PRESERVES RECIPE WITH VANILLA | COOKING ON THE WEEKENDS
2020-08-25 Add figs, water and vanilla to a pot. Wash the figs and place them in a medium-sized sauce pot. Add the water, balsamic vinegar and sugar. Add the vanilla. Use a paring knife to vertically slice open the vanilla pod. With the back of the knife, scrape the vanilla beans into the saucepan and add the emptied pod as well.
From cookingontheweekends.com


SOUTHERN FIG PRESERVES RECIPE - JULIAS SIMPLY SOUTHERN
2020-10-28 Instructions. To make fig preserves, start by slicing the stems off of the figs and give the figs a rinse. Add the figs to a stock pot and add the sugar. Mash the sugar and figs together. Add the water, lemon juice, ginger, and salt and stir to …
From juliassimplysouthern.com


ERROR - MASTERCOOK
Sign-Up Now Learn More Shop Trending Recipes Import from Web SUPPORT. Sign In. Sign-Up Now; Recipes. Trending; Shop. All MasterCook Products; MASTERCOOK 22 PRO (WINDOWS & ONLINE) MASTERCOOK 22 WINDOWS ONLY; MASTERCOOK 22 PRO EDUCATION; MASTERCOOK 22 PRO BUSINESS; MASTERCOOK 22 PRO …
From mastercook.com


CARDAMOM FIG PRESERVES RECIPE - HILDA'S KITCHEN BLOG
2019-06-19 1. Wash and trim ends off of the figs, then slice in half. 2. Place figs in an 7.5 quart Dutch oven, top with sugar. Add lemon juice, zest, cardamom, and cinnamon (if using). Cook over low heat, uncovered, allowing the sugar to melt slowly, as you gently stir. 3.
From hildaskitchenblog.com


HOW TO MAKE GRANNY'S OLD FASHIONED FIG (OR PEAR!) PRESERVES
2014-07-14 Leave them to sit covered for 8 - 12 hours or overnight. Then uncover and look at all that yummy fruity goodness! Now you can add the lemon juice (or slices or squeezed halves) if you choose. Turn the stove on and bring to a gentle rolling boil. Simmer/boil this until the fruit has cooked down a little and become soft.
From tenacrehomestead.blogspot.com


12 FABULOUS FIG JAMS AND PRESERVES | ALLRECIPES
2021-02-26 12 Fabulous Fig Jams and Preserves. Naturally syrupy sweet, figs make a wonderful main ingredient for homemade jams and preserves. Their seedy texture and flavor, reminiscent of honey and berries, creates wow-worthy jams that are delicious spread on toast, spooned over brie, or dolloped onto desserts. Keep it basic with some plain fig jam and ...
From allrecipes.com


HOMEMADE FIG PRESERVES - FLOUR ON MY FACE
2014-02-17 Instructions. 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.
From flouronmyface.com


FRESH FIG RECIPES TO MAKE WHILE THIS LUSCIOUS FRUIT IS IN SEASON
2019-09-24 An under-ripe fig feels woody. Please don't squeeze: A light touch will tell you if it is ripe. Store figs for up to two days in the refrigerator, covered, in a single layer. While we think of figs as fruit, they are actually edible flowers. They appear from midsummer, when the first, breba crop ripens on the tree.
From marthastewart.com


HOW TO MAKE HOMEMADE FIG PRESERVES | SOUTHERN LIVING
2020-07-17 The recipe advised to add the figs and lemon to the saucepan once the sugar-water concoction was clear and "just thick, around 15 minutes." The first batch of preserves I made, I didn't see the note about 15 minutes, so I stirred the boiling mixture until it was clear and just started to resist the movement of the spoon. I dumped in the figs ...
From southernliving.com


10 BEST COOKING WITH FIG PRESERVES RECIPES | YUMMLY
2022-07-08 ricotta, fig preserves, prosciutto, fresh ground pepper, crostini and 1 more Moist Fig Preserves Cake With Caramel Glaze The Spruce Eats vegetable oil, light brown sugar, ground cinnamon, brown sugar and 15 more
From yummly.com


FRESH FIG PRESERVES (REFINED SUGAR-FREE, VEGAN, AND PALEO)
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 ...
From unconventionalbaker.com


STRAWBERRY FIG PRESERVES RECIPE | HILDA'S KITCHEN BLOG
2017-08-08 Add lemon zest and spices, gently mixing them in. Place the pot over low heat, uncovered, allowing the sugar to melt slowly. Once the sugar begins to liquefy, gently stir so that the fruit does not get scorched. When the mixture begins to boil, lower the temperature and allow the preserves to simmer for 30 minutes.
From hildaskitchenblog.com


WHOLE FIG PRESERVES – BAYOU WOMAN
2016-07-04 Boil a saucepan of water, gently place figs in and remove from heat. Let sit 3 minutes and then drain quickly. In heavy-bottomed pot, combine sugar, salt, and water and bring to a rolling boil, stirring constantly until it makes a clear syrup. Do not burn. Add lemon slices, and then gently place figs into boiling liquid.
From bayouwoman.com


10 BEST FIG PRESERVE APPETIZERS RECIPES | YUMMLY
2022-07-11 honey, fig preserves, cream cheese, figs, goat cheese, ground pepper and 2 more Sesame Pork Appetizers Pork garlic, dry sherry, honey, sesame seeds, soy …
From yummly.com


THE BEST STRAWBERRY FIG PRESERVES RECIPE ( 2022)
2022-02-03 Place preserves on the stove and bring to a boil. At low heat, cook for about 15 minutes, stirring occasionally until the mixture thickens. Cooked fig preserves. 5. Pour preserves into mason jars. Remove the heated mason jars from the oven, and use canning tongs or an oven mitt to handle the warmed jars.
From firstdayofhome.com


FIG PRESERVES - LOUISIANA WOMAN BLOG
2016-07-24 4 cups sugar. Place jars and screw tops in the dishwasher to sterilize. Rinse figs in fresh, cool water. Soak the figs in a sink full of fresh, cool water and 1 tablespoon of baking soda. Just a few minutes so the figs don’t soak up the water. Rinse again. Place figs in a tall, heavy pot like a soup pot. Place pot on burner and add sugar, but ...
From louisianawomanblog.com


10 BEST COOKING WITH FIG PRESERVES RECIPES | YUMMLY
2022-06-28 basil leaves, fresh basil leaves, fig preserves, sweet Italian sausages and 3 more Cornish Hen in Port Wine and Fig Preserves Epicurious - New York City fig preserves, ground black pepper, cornish game hen, fresh rosemary and 2 more
From yummly.com


FIG PRESERVES - PAULA DEEN MAGAZINE
In a large Dutch oven, stir together figs, sugar, 2 cups water, and lemon slices. Bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, for 45 to 50 minutes or until a thick syrup forms. Discard lemon slices. Mash figs with a potato masher to desired consistency. Let cool to room temperature.
From pauladeenmagazine.com


HOMEMADE FIG PRESERVES - THE COOKING BRIDE
2020-07-20 In a large pot, combine the figs and sugar. Let them sit for about 2 hours. Add the lemon juice and stir to combine. Heat the pot over medium high heat until it comes to a boil. Cook down until the figs become very soft and the syrup begins to thicken, about 10-20 minutes. Add the lemon zest and nutmeg, if desired.
From cookingbride.com


OLD-FASHIONED FIG PRESERVES - BAYOU WOMAN
2016-07-04 Boil a saucepan of water, gently place figs in and remove from heat. Let sit 3 minutes and then drain quickly. In heavy-bottomed pot, combine sugar, salt, and water and bring to a rolling boil, stirring constantly until it makes a clear syrup. Do not burn. Add lemon slices, and then gently place figs into boiling liquid.
From bayouwoman.com


SOUTHERN FIG PRESERVES RECIPE - GIRL RAISED IN THE SOUTH
Instructions. In a wide, heavy-bottomed, nonreactive pot, layer the figs with the lemon slices, sugar, sliced ginger, and lemon juice. Cover and refrigerate at least 4 hours or overnight. The next day, add the cup of water and cover the pot with a lid . …
From girlraisedinthesouth.com


BEST FIG PRESERVES RECIPES | FOOD NETWORK CANADA
2017-03-10 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.
From foodnetwork.ca


MOMMIE'S FIG PRESERVES - RECIPE | COOKS.COM
mom's sloppy joes. impossible breakfast casserole. split pea and ham soup. chicken pot pie. irish barmbrack . cranberry - orange nut bread. maple oatmeal scones. irish country ham. more popular recipes... most active. 156 easy baked pork chops. 35 jiffy corn casserole. 12 monkey bread. more popular recipes... collections: cm's cooking school (19) cook's favorites (102) …
From cooks.com


SOUTHERN FIG PRESERVES RECIPE - THE SPRUCE EATS
2022-06-21 Put the figs in large Dutch oven or other heavy-duty pot. Pour 2 cups of sugar over the figs. Cover, and let sit overnight. Taste the fig-sugar mixture, adding more sugar, if desired. Place the pot over medium heat. Cook, stirring constantly, until the sugar is completely dissolved, about 15 minutes.
From thespruceeats.com


EASY FIG AND LEMON PRESERVES - GRITS AND GOUDA
2020-07-26 How to make the preserves. Combine all the ingredients in a 3-quart saucepan. Bring the mixture to a boil, reduce heat to medium-low and simmer, partially covered, 1 hour, stirring occasionally, until thickened.
From gritsandgouda.com


FIG PRESERVES - OLD FASHIONED RECIPES
Combine the 4 cups water and sugar in a large sauce pan. Stir on medium heat until sugar is dissolved. Cover. Let come to a rolling boil. Boil 10 minutes. Take off heat and remove foam if any, from top of pan using a soft spatula. Drop figs, a few at a time, carefully into boiling water.
From old-fashion-recipe.com


EASY FIG PRESERVES RECIPE - THE TOLERANT VEGAN
2022-03-29 Preparation. Place the cut figs into a medium, non-reactive saucepan. Cover the figs with the sugar and stir. Allow the figs to sit coated with sugar for 15 minutes, and stir occasionally, until the sugar has been absorbed into the figs. Add the sherry, lemon juice, water, and stir frequently while cooking over medium heat for about 20-25 minutes.
From thetolerantvegan.com


MOM'S FIG PRESERVES - RECIPE - COOKS.COM
Wash, peel and remove stems from firm ripe figs. To peel, cover with 6 quarts boiling water. Let stand 5 minutes. Drain, rinse in cold water and peel off peeling next.
From cooks.com


CROCK-POT FIG PRESERVES RECIPE
Add lemon juice and vanilla extract. Cover and cook on HIGH for 2 to 3 hours or until the mixture is jammy and slightly thickened, Divide figs into four sterilized 6 ounce canning jars. Wipe rims of jars off with a clean dampened paper towel and put lids and rings on jars.
From crockpotladies.com


OLD-FASHIONED FIG PRESERVES - CHEF JOHN BESH
2015-06-24 Put the figs into a large pot and cover with the sugar. Allow them to sit at room temperature for about 3 hours. Heat the figs and the sugar, stirring constantly, over moderate heat. Once the sugar has dissolved, increase the heat to high and bring to a hard boil. Reduce the heat to medium-low and gently boil for 40 minutes, stirring frequently.
From chefjohnbesh.com


HOW TO MAKE FIG PRESERVES: AN EASY RECIPE | HGTV
Cut lemon into very thin slices and remove seeds. Combine water, sugar and cinnamon in a large saucepan and bring to a boil. Reduce heat to low and add figs and lemon slices. Cover and cook 45 minutes. Transfer figs, lemon slices and syrup into sterilized canning jars, leaving 1/4" head space. Cap with lids and bands and process in a water bath ...
From hgtv.com


HOMEMADE FIG PRESERVES RECIPE - FIT BOTTOMED GIRLS
2014-07-25 Instructions. In a large saucepan, combine the figs, sugar, lemon juice and zest. Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to ...
From fitbottomedgirls.com


MOMMA'S FRESH FIG PRESERVES
Mar 21, 2021 - Momma's fresh fig preserves are flavored with just a hint of cinnamon and ginger--they're lovely spread on buttered biscuits or toast, or slathered on top of a …
From pinterest.co.uk


FIG PRESERVES - THE OLD FASHIONED WAY! | USEFUL KNOWLEDGE
Fig preserves are simple and easy to make. Old fashioned fig preserves are made from figs, sugar, water. Our fig preserves recipe was passed down through o...
From youtube.com


FIG PRESERVES - PAULA DEEN MAGAZINE
In a medium heavy-bottomed saucepan, bring figs, sugar, ¼ cup water, lemon zest and juice, orange zest and juice, and salt to a boil over medium-high heat; cook, stirring constantly, for 5 minutes. Reduce heat, and simmer, stirring occasionally, until mixture is thickened and registers 220° on an instant-read thermometer, about 30 minutes.
From pauladeenmagazine.com


25 FRESH FIG RECIPES YOU'LL LOVE - INSANELY GOOD
2022-06-16 1. Fig Jam. Step aside grape and strawberry, there’s a new sheriff in town. This fig jam recipe will be the star of the show on your canned goods shelf this season. Use this jam to top toast, biscuits, and even ice cream! If you can put jam on it, this fig jam will be good to have. Expand your jam palette and try this fig jam.
From insanelygoodrecipes.com


Related Search