Fresh Fig And Pecan Conserve Recipes

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HOMEMADE FRESH FIG JAM



Homemade Fresh Fig Jam image

This homemade fig jam recipe is made without pectin. The figs are combined with lemon juice and sugar and then simmered until they reach the gel stage.

Provided by Diana Rattray

Categories     Jam / Jelly

Time 2h40m

Number Of Ingredients 3

3 pounds ​ fresh figs (ripe, washed, quartered, stems removed)
2 cups granulated sugar
1 lemon (juice and finely grated zest)

Steps:

  • Gather the ingredients.
  • In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.
  • Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
  • While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.
  • Put water in a separate saucepan, bring to a simmer, reduce heat to low, and add the jar lids. Keep in the hot water until ready to use. Do not boil.
  • After cooking the fig mixture for 1 hour, attach a candy thermometer to the side of the pan, making sure the tip of the thermometer doesn't touch the pan's bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep it from scorching.
  • Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, adding a little of the fig mixture on it, and returning the saucer to the freezer for one minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger or teaspoon.
  • Fill the prepared jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe the jar rims and threads with a wet paper towel. Place the lids on the jars using tongs or a jar magnet then screw on the rings.
  • Place the jars on a rack in the hot water inside of the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring jars to a boil for 10 minutes.
  • Using canning tongs, remove the jars and place them on top of a clean towel on a flat work surface. Listen for a popping sound, which indicates a good seal, and tighten the rings.
  • Let the jars cool to room temperature and store in a cool, dry, dark place.

Nutrition Facts : Calories 59 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 14 g, Fat 0 g, ServingSize 4 cups (64 servings), UnsaturatedFat 0 g

FRESH FIG AND PECAN CONSERVE



Fresh Fig and Pecan Conserve image

My fig tree is a lovely sight to behold. A beautiful tree in my front yard. You can stand in the branches with the leaves all around you and the sun light filtering through. Then in the summer it offers up the most delicious fruit. The fig must be a misunderstood fruit because my most favorite recipe books do not have a recipe...

Provided by Jackie Conklin

Categories     Jams & Jellies

Time 2h25m

Number Of Ingredients 5

2 1/2 pounds fresh figs
2 1/2 c sugar
1/3 c lemon juice
1 Tbsp grated orange peel
1 c chopped pecans or walnuts

Steps:

  • 1. Rinse figs; clip and descard fig stems; chop figs and place in a 5 quart pot. Stir in sugar until well blended and allow to stand for 1 hour.
  • 2. Bring mixture to a boil over medium heat and cook, uncovered, stirring often for about 20 minutes or until thickened. Stir in lemon juice, orange peel, and nuts. Bring mixture to a boil again; boil, stirring often, for 3 minutes.
  • 3. Meanwhile, prepare 5 half-pint canning jars. Sterilize jars by immersing them in water and boiling them for 15 min.; keep them immersed in the hot water until ready to fill. Pour cooked fruit into hot jars, to within 1/4 inch of top. Wipe rims with a clean, damp cloth. Place lids on jars and screw on ring bands as tightly as you comfortably can. Let cool on a towel out of draft; then press lids with your finger. If they stay down, they're sealed. Label and store in a cool, dark area.

CAJUN FIG AND PECAN PIE



Cajun Fig and Pecan Pie image

From The Evolution of Cajun and Creole Cuisine by John Folse. Haven't tried this one yet but sounds good. Let me know how it turns out.

Provided by Vicki in CT

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1/2 cup sugar
1 tablespoon cornstarch
1 cup Karo syrup
1/4 cup louisiana cane syrup
1 tablespoon vanilla
3 eggs, beaten
1 cup chopped pecans
1/2 cup fig preserves (figs chopped if whole)
1 pinch cinnamon
1 pinch nutmeg
9 inches pie shells, uncooked

Steps:

  • Preheat oven to 425 degrees.
  • In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly.
  • Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg.
  • Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.

Nutrition Facts : Calories 484.3, Fat 19.2, SaturatedFat 3.3, Cholesterol 79.3, Sodium 160.8, Carbohydrate 76, Fiber 2.4, Sugar 40, Protein 5.1

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