Fig Preserves Bread Recipes

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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

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

FRESH FIG BREAD



Fresh Fig Bread image

Fig bread, a popular quick bread made with figs and pecans. This fig bread makes two standard loaves of quick bread with fresh figs and pecans.

Provided by Diana Rattray

Categories     Bread     Cakes     Snack     Breakfast     Dessert     Cake

Time 1h17m

Yield 20

Number Of Ingredients 10

3 eggs
2 1/2 cups sugar (may reduce to 2 cups)
2 cups ripe figs , mashed
3/4 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup buttermilk , well shaken
1 cup pecans, chopped

Steps:

  • Gather the ingredients.
  • Heat the oven to 350 F/180 C/Gas 4. Grease and flour two 9 x 5 x 3-inch loaf pans (or 3 small loaf pans).
  • In a mixing bowl with an electric mixer, beat the eggs. Add the sugar and beat well.
  • With the mixer on low speed, add the mashed figs and vegetable oil.
  • Sift together flour, baking soda, salt, and cinnamon.
  • Add the flour mixture to the first mixture alternating with the buttermilk. Beat until well blended.
  • Fold in chopped pecans.
  • Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The center may sink slightly while cooling.

Nutrition Facts : Calories 303 kcal, Carbohydrate 45 g, Cholesterol 28 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, Sodium 255 mg, Sugar 29 g, Fat 13 g, ServingSize 20 servings, UnsaturatedFat 0 g

FIG PRESERVES BREAD



Fig Preserves Bread image

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

1 1/2 cups unsweetened applesauce
3 eggs
2 teaspoons vanilla extract
3 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 (16 ounce) jar fig preserves (no sugar added)
1 cup pecan pieces

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

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

SOUTHERN FIG PRESERVES



Southern Fig Preserves image

This old-fashioned Southern fig preserves recipe will have you enjoying figs all year-round. Spread on a biscuit or serve with cheese.

Provided by Diana Rattray

Categories     Breakfast     Brunch     Appetizer     Jam / Jelly

Time 17h30m

Number Of Ingredients 3

6 pounds fresh figs (peeled or unpeeled, approximately 18 cups)
6 pounds granulated sugar (approximately 13 cups)
3 lemons (very thinly sliced, seeds removed)

Steps:

  • Fill a large canning kettle with water and bring to a boil.
  • Store in a cool, dark place until ready to enjoy.

Nutrition Facts : Calories 359 kcal, Carbohydrate 93 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 89 g, Fat 0 g, ServingSize 5 to 6 pints (36 servings), UnsaturatedFat 0 g

HOW TO MAKE HOMEMADE FIG PRESERVES



How To Make Homemade Fig Preserves image

If you can get your hands on fresh figs you will want to read this How To Make Fig Preserves recipe so you can take advantage of fresh fig season. This Preserves recipe was made with fresh Brown Turkey Figs but you can use whichever type of fresh figs you have. Make fig jam or fresh fig preserves so you can enjoy the flavor of fresh figs all year long. Making preserves from fresh figs is a great way to extend fig season through the winter months.

Provided by Arlene Mobley - Flour On My Face

Categories     Condiment

Time 1h10m

Number Of Ingredients 7

6 cups brown turkey figs ( stem trimmed and roughly chopped)
7 cups sugar
1/2 cup water
1/4 cup bottled lemon juice
1 teaspoon lemon zest ((optional))
1 teaspoon margarine or butter (to cut down on foaming (optional))
3 ounce packet Certo liquid pectin

Steps:

  • 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.
  • Boil for about 10 minutes.
  • Stir in packet of liquid pectin.
  • Continue stirring until ingredients come to a full boil. Stop stirring and boil for exactly one minute.
  • Remove pot from hot burner.
  • Allow preserves to settle.
  • Skim foam off top.
  • Fill jars.
  • Process 20 minutes in a hot water bath.

Nutrition Facts : ServingSize 1 Tablespoons, Calories 58 kcal, Sugar 15 g, Sodium 1 mg, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 15 g, Fiber 1 g, Protein 1 g, Cholesterol 1 mg, UnsaturatedFat 2 g

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