SPICED FIG PRESERVES
Make and share this Spiced Fig Preserves recipe from Food.com.
Provided by Elly in Canada
Categories Fruit
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Finely chop lemon in processor. Add figs.
- Using on/off switch, process until figs are coarsely pureed.
- Transfer mixture to heavy large saucepan. Add sugar, cinnamon stick, minced ginger and ground cloves.
- Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes.
- Remove from heat, discard cinnamon stick.
- Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months.
- This is great for holiday gifts. Excellent served with crackers and cheese, and can also be served with meats, especially pork and ham.
Nutrition Facts : Calories 647.6, Fat 0.7, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 167.7, Fiber 6.2, Sugar 160.4, Protein 1.7
SPICED FIGS
My mother has been making these spiced figs for 30 years. Made with the cinnamon and cloves you will not be able to eat plain figs again, they are too boring.
Provided by Patti Grace
Categories Fruit
Time P3DT35m
Yield 8 quarts
Number Of Ingredients 9
Steps:
- Sprinkle soda over figs, pour boiling water over figs and allow to stand for 5 minutes.
- Drain.
- Mix syrup ingredients.
- Lemon chunks may be added (I don't use).
- Whole Ginger may be used also (I don't use).
- Bring to boil, add figs and boil for 10 minutes.
- Boil figs in syrup 10 minutes for 3 days.
- On 3rd day can in sterilized jars.
- Note: for 12 quarts of figs, use 10 pounds of sugar.
SPICED FIG PRESERVES
Categories Condiment/Spread Food Processor Fruit Ginger Lemon Fig Fall Edible Gift Simmer Candy Thermometer Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Finely chop lemon in processor. Add figs. Using on/off turns, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add 2 1/4 cups sugar, cinnamon stick, 2 1/4 teaspoons minced ginger and 1/8 teaspoon ground cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes. Discard cinnamon stick. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months.
REAL FIG PRESERVES
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
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
FIG PRESERVES BREAD
I had some fig preserves in the fridge that needed to be used and I thought they would go great in bread. I tried to make the recipe low in fat, but I do love a slice of this slathered in butter. Taste your preserves to see how sweet they are... you may find you can cut down on the sugar.
Provided by Megan Michelle
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Beat together first 3 ingredients.
- In another bowl sift together the next 5 ingredients.
- Add to wet ingredients and stir in fig preserves and pecans.
- Spoon into 2 greased and floured loaf pans. (Mine are 5x9).
- Bake for 55-65 minutes.
Nutrition Facts : Calories 284.9, Fat 6.1, SaturatedFat 0.8, Cholesterol 34.9, Sodium 247.5, Carbohydrate 53.8, Fiber 2, Sugar 28.8, Protein 4.4
SOUTHERN FIG PRESERVES
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
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
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