Judy Reeds Fig Preserves 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

JUDY REED'S FIG PRESERVES



Judy Reed's Fig Preserves image

Provided by Julia Reed

Categories     condiments, side dish

Time 20m

Yield 2 pints

Number Of Ingredients 3

4 cups figs
1 cup sugar
1/2 lemon, thinly sliced and seeded

Steps:

  • Trim stem ends and rinse figs. Put into a heavy-bottomed saucepan with sugar, lemon slices and 1 cup water. Simmer over low heat, stirring occasionally, until a thick syrup forms.
  • Transfer hot figs to 2 sterilized 1-pint Mason-type jars, top with sterilized lids and seal in a hot-water bath according to the jar manufacturer's directions. Cool and store in a dark place.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 1 gram, Carbohydrate 158 grams, Fat 1 gram, Fiber 9 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 148 grams

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