0 0
Real Fig Preserves

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Real Fig Preserves

Directions

Share

Ingredients :

  • 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 (Optional)
  • 8 half-pint canning jars with lids and rings
  • Methods :

  • 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.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Grilled Balsamic Chicken Breast
    next
    Trail Cabbage with Cream
    previous
    Grilled Balsamic Chicken Breast
    next
    Trail Cabbage with Cream

    Add Your Comment