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
FIG PRESERVES
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.
PLUM-VANILLA PRESERVES
Provided by Food Network Kitchen
Time 2h5m
Yield 4 8-ounce jars
Number Of Ingredients 6
Steps:
- Start with our step-by-step canning how-to.
- Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
- Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
- Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.
FIG PRESERVES
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
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
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
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
VANILLA FIG PRESERVES
Sweet fig goodness with a warming hint of vanilla. Use to fill cookies, cakes top a slice of toast or a grilled pork or chicken... Check this thread for step x step directions and photos http://www.recipezaar.com/bb/viewtopic.zsp?t=226477
Provided by Rita1652
Categories Lemon
Time 45m
Yield 5 1/2 pint jars
Number Of Ingredients 5
Steps:
- In a large pot place sugar, vanilla pod and the seeds into the figs, lemon juice, zest and meat of lemon. Do squeeze any juice from the peels into the sugar and figs.
- 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.
- When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
- Pour into sterile jars and process 10 minutes.
- Optional for those that like it smoother without chunks you can blend thee figs before adding to sugar or use an immersion blender while cooking.
Nutrition Facts : Calories 676.2, Fat 0.5, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 174.8, Fiber 5.3, Sugar 169.4, Protein 1.4
FIG PRESERVES
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
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
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
Make and share this Fig Preserves recipe from Food.com.
Provided by Tonkcats
Categories Low Protein
Yield 10 pints
Number Of Ingredients 6
Steps:
- Wash figs in warm water with baking soda.
- Rinse. Cut off stems.
- Combine sugar, lemon juice and water in heavy pot. Drop figs into syrup.
- Cook until figs are clear looking and syrup is thick (2 to 3 hours). Add lemon slices 1/2 hour before figs are done. Seal in jars.
Nutrition Facts : Calories 1215, Fat 1.4, SaturatedFat 0.3, Sodium 1542.6, Carbohydrate 314.2, Fiber 13.2, Sugar 300.3, Protein 3.4
More about "vanilla fig preserves recipes"
FIG PRESERVES RECIPE - CANNED FIG SPREAD WITH VANILLA BEAN
From runningtothekitchen.com
4.5/5 (24)Total Time 25 minsCategory Sauces, Dressings, Dips, SpreadsCalories 11 per serving
- Add the chopped figs, water, vanilla bean and its seeds to a large, non-reactive saucepan over medium-high heat. Bring to a boil and simmer for 5 minutes or slightly longer depending on how ripe your figs are, stirring occasionally to soften the fruit. Add the calcium water and lemon juice, stir thoroughly.
- Measure the sugar into a mixing bowl and whisk in the pectin powder until it is completely incorporated and even in color.
- Bring the fig mixture back to a boil. Add the sugar mixture and stir vigorously for 1 to 2 minutes, or until the sugar and pectin are fully dissolved. Return to a full boil and remove from heat immediately. Remove and discard the vanilla bean.
- Fill the jars to within 1/4 inch (6 mm) of headspace. Wipe rims clean. Center a lid in place and screw a ring to fingertip tightness or fix clamps in place. Put filled jars in a canner filled with boiling water to cover the jars by 2 inches (5 cm). Boil for 10 minutes, then, using a jar lifter, transfer the jars from the water to a clean dish towel or wire rack. Let cool completely. Remove the rings, wipe clean, label the jars and store in a cool, dark place for up to 1 year. Once a jar is opened, it is good for about 3 weeks in the refrigerator.
FIG PRESERVES - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
10 BEST FIG PRESERVE APPETIZERS RECIPES - YUMMLY
From yummly.com
VANILLA FIG PRESERVES - BIGOVEN.COM
From bigoven.com
10 BEST COOKING WITH FIG PRESERVES RECIPES - YUMMLY
From yummly.com
FRESH FIG PRESERVES (REFINED SUGAR-FREE, VEGAN, AND …
From unconventionalbaker.com
HOMEMADE FIG PRESERVES - FLOUR ON MY FACE
From flouronmyface.com
OLD-FASHIONED FIG PRESERVES – BAYOU WOMAN
From bayouwoman.com
FIG PRESERVES RECIPE WITH VANILLA | COOKING ON THE …
From cookingontheweekends.com
5/5 (1)Total Time 50 minsCategory CondimentsCalories 57 per serving
BEST FIG PRESERVES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE HOMEMADE FIG PRESERVES | SOUTHERN LIVING
From southernliving.com
VANILLA FIG PRESERVES - HOUZZ
From houzz.com
EASY FIG PRESERVES RECIPE - TOLERANT VEGAN
From thetolerantvegan.com
REAL FIG PRESERVES RECIPE - FOOD NEWS
From foodnewsnews.com
VANILLA FIG PRESERVES | FIG PRESERVES RECIPE, RECIPES, FIG
From pinterest.ca
SOUTHERN FIG PRESERVES RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST COOKING WITH FIG PRESERVES RECIPES - FOOD NEWS
From foodnewsnews.com
VANILLA FIG PRESERVES - GLUTEN FREE RECIPES
From fooddiez.com
FIG PRESERVES RECIPE WITHOUT PECTIN - THE SEASONED MOM
From theseasonedmom.com
SIMPLE FIG JAM RECIPE (FIG PRESERVES - NO PECTIN) - ALPHAFOODIE
From alphafoodie.com
12 FABULOUS FIG JAMS AND PRESERVES | ALLRECIPES
From allrecipes.com
FIG PRESERVES RECIPE - CANNED FIG SPREAD WITH VANILLA BEAN
From pinterest.com
FIG PRESERVES RECIPE WITH VANILLA - FOOD NEWS
From foodnewsnews.com
VANILLA FIG PRESERVES RECIPE - FOOD NEWS
From foodnewsnews.com
FIG PRESERVES WITH VANILLA - RECIPECIRCUS.COM
From recipecircus.com
10 BEST FIG PRESERVES DESSERT RECIPES | YUMMLY
From yummly.com
VANILLA FIG PRESERVES — FIX FEAST FLAIR
From fixfeastflair.com
FIG PRESERVES RECIPE | INA GARTEN | FOOD NETWORK - MASTERCOOK
From mastercook.com
HOW TO MAKE FIG PRESERVES: AN EASY RECIPE | HGTV
From hgtv.com
OLD FASHIONED SOUTHERN STYLE FIG PRESERVES - MOM LOVES BAKING
From momlovesbaking.com
10 BEST COOKING WITH FIG PRESERVES RECIPES | YUMMLY
From yummly.com
FIG PRESERVES: A SIMPLE RECIPE FOR PRESERVING THIS AMAZING FRUIT
From stacylynharris.com
FOUR INGREDIENT SINGLE BATCH FIG PRESERVES » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #jams-and-preserves #canning #condiments-etc #fruit #easy #european #fall #vegan #vegetarian #food-processor-blender #stove-top #dietary #gifts #gluten-free #seasonal #egg-free #free-of-something #citrus #lemon #taste-mood #sweet #equipment #small-appliance #technique
You'll also love