FIG PRESERVES
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
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
PEACH PRESERVES
I found this recipe on the internet and did a bit of tweaking. The original recipe called for 1/2 tsp ground nutmeg and 1 1/2 tsp vanilla extract. I made one batch with the nutmeg and vanilla and one batch omitting the nutmeg and switching to almond extract instead of vanilla . I prefer it without the nutmeg and using almond over vanilla hence this is how I posted the recipe. The nutmeg version is very good, but I just think personal preference comes into play here. Also, once your peaches are peeled and diced if they have a lot of juice you might want to drain about half of the juice in order to get a firmer "set".
Provided by Luby Luby Luby
Categories Low Protein
Time 3h
Yield 7 half-pint jars
Number Of Ingredients 7
Steps:
- In large stockpot combine the peaches with the lemon juice and 2 cups of the sugar.
- Cover and let stand for 1 hour.
- When starting to cook peaches prepare water bath canner and sterilize jars by boiling for 10 minutes.
- Leave jars in hot water covered until ready to use.
- Add lids to a small saucepan and pour boiling water over (do not boil lids) and leave in hot water until ready to use.
- Add remaining sugar, cinnamon and butter and heat uncovered over medium heat stirring often until sugar is dissolved.
- Bring to a simmer and simmer for 5 minutes, stirring frequently.
- Increase heat to high, add pectin and bring to a full rolling boil (continues to boil while stirring).
- Boil for 1 minute then remove from heat and skim off excess foam.
- Add almond extract and let mixture cool for 5 minutes, stirring frequently.
- Ladle into sterilized jars leaving 1/4" headspace.
- Wipe rims clean and place seals on jars.
- Screw on bands just to finger tight.
- Place jars in water bath canner making sure you have 1-2 inches of water covering tops of jars.
- Cover, bring to a boil and boil for 10 minutes. (adjust for high altitude, if necessary).
- Turn off fire, remove lid and let sit for 5 minutes.
- Remove and let sit undisturbed until sealed and cooled.
- Check to make sure lids have sealed and store in cool dry area.
Nutrition Facts : Calories 495.9, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.4, Sodium 6.1, Carbohydrate 126, Fiber 2.1, Sugar 123.6, Protein 1.1
PEACH PRESERVES
These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!
Provided by Kevin
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 64
Number Of Ingredients 3
Steps:
- Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
- Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
- Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 15.2 g, Sodium 0.7 mg, Sugar 15.2 g
PEACH FINANCIERS
There are many different techniques used for making financiers but, as usual, I've chosen the easiest one. This recipe works beautifully with pretty much any summer fruit like berries or other stone fruit. Remember, the fruit is really just a garnish so don't use too much. These little cakes are rich, buttery, and moist.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.
- Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
- Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
- Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
- Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
- Let cool at least 10 minutes before removing from the pan.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 11.7 g, Cholesterol 15.1 mg, Fat 6.6 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 39.5 mg, Sugar 8.9 g
PEACH AND FIG PRESERVES
This year my figs were slow to ripen so I made this recipe using peaches and Recipe #252973. You can use 1 or all three vanilla, cinnamon, or ginger. I used all three and it was delish.
Provided by Rita1652
Categories Breakfast
Time 1h15m
Yield 6 1/2 pints
Number Of Ingredients 6
Steps:
- Bring enough water to cover peaches to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits.
- In a large pot place sugar, vanilla pod and the seeds, figs, peaches, with optional cinnamon or ginger, lemon juice, zest and meat of lemon.
- 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.
- Remove vanilla and cinnamon.
- With an immersion blender blend fruit till chunky smooth.
- Add back the vanilla and cinnamon.
- As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot.
- When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
- To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
- Remove and discard bean and cinnamon.
- Pour into sterile jars and process 10 minutes.
- Optional for those that like it smoother without chunks you can blend the figs before adding to sugar or use an immersion blender while cooking.
Nutrition Facts : Calories 583.8, Fat 0.7, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 150.5, Fiber 5.4, Sugar 144.8, Protein 2
FIG PRESERVES
Make and share this Fig Preserves recipe from Food.com.
Provided by Rita1652
Categories Spreads
Time 1h30m
Yield 10 1/2 pints
Number Of Ingredients 5
Steps:
- Add sugar and lemon juice to hot water.
- Cook until sugar dissolves.
- Add figs and cook rapidly for 10 minutes.
- Stir occasionally to prevent sticking.
- Add sliced lemons and continue cooking rapidly until figs are clear, about 10 to 15 minutes.
- (If syrup becomes too thick before figs become clear, add boiling water, 1/4 cup at a time.) Cover and let stand 12 to 24 hours in a cool place.
- Place in Ball jars, leaving 1/4-inch head space.
- Adjust caps.
- Process half-pints and pints 30 minutes at 180 to 185 F.
- in hot-water bath.
- Yield: about 10 half-pints.
- NOTE: although the product will not be as high quality, figs may be preserved without peeling.
- If not peeled, figs should be covered with water and boiled 15 to 20 minutes and drained before adding to syrup.
Nutrition Facts : Calories 521.6, Fat 0.1, Sodium 3.4, Carbohydrate 136, Fiber 1, Sugar 133.3, Protein 0.3
FIG AND PEACH JAM
Fresh summer peaches and figs blessed with Grand Marnier, vanilla, cinnamon and fresh ginger makes this jam rich and sweet.
Provided by Rita1652
Categories Fruit
Time 50m
Yield 9-10 1/2 pint jars, 160 serving(s)
Number Of Ingredients 11
Steps:
- Pulse figs and peaches in a food processor and pulse 8 - 10 times. Leaving some chunks.
- Add all ingredients in a large heavy bottom saucepan. Cook over high heat stirring frequently to prevent scorching about 10-15 minutes or until full rolling boil.
- Stir in white sugar. Return to a full rolling boil. Boil hard for (3) minutes stirring constantly. Remove from heat and add Grand Marnier.
- Remove cinnamon stick and vanilla pod.
- Skim off foam. Ladle in hot sterilized jars, wipe rims and place lids and screw top on.
- Place in a hot water bath covering by 1 inch of water. Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool.
- Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature.
- Another way to check is to remove the ring and try to lift the lid. If it lifts up, it wasn't sealed properly. If the lid flexes, there is no seal, so store the jar in the freezer or refrigerator instead.
PEACH FIG JAM
Peach jam is delicious. Fig jam is delicious. Peaches +figs? Sublime peach fig jam!
Provided by admin
Number Of Ingredients 6
Steps:
- Slice or chop peaches and figs.
- Add all ingredients to a large saucepot or Dutch oven.
- Slowly bring the mixture to a boil over medium heat, stirringuntil the sugar has dissolved.
- Increase temperature to medium-high. Boil gently, stirringoften, until thickened or until jam reaches 8 degrees above boiling point (usuallyabout 220 degrees).
- Remove from heat. Ladle hot jam into prepared jars, leaving ¼inch head space.
- Wipe the lip of each jar with a damp paper towel and topwith two-piece lids.
- Process in water bath for 10 minutes. Remove and let coolcompletely.
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