Mommas Fresh Fig Preserves Recipes

FRESH FIG PRESERVES

Steps:

• Place all ingredients in a small saucepan. Bring to a boil on medium high-heat, stirring occasionally. Then lower temperature to medium-low and cook for 20 mins, stirring frequently, to allow the mixture to caramelize and reduce.
• Remove the pot from heat and allow to cool to room temperature. Transfer into glass jars*** and store in the fridge until ready to use.****

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.

OLD FASHIONED SOUTHERN STYLE FIG PRESERVES

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.

MAMMA K'S FIG PRESERVES WITH A TWIST

Steps:

• Mix figs, sugar, lemon slices, and strawberry gelatin in a large pot. Let stand for 1 hour. Bring to a boil and cook over medium heat, stirring often to prevent burning, until foam has disappeared and the preserves are thickened, 25 to 40 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, 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 and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 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.

HOW TO MAKE HOMEMADE FIG PRESERVES

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.

FRESH FIG PRESERVES

Steps:

• Wash and peel the figs; set aside.
• Combine sugar and lemon juice in large nonreactive saucepan; add enough water to dissolve sugar.
• Add figs and lemon slices; cook about 45 minutes.
• The cinnamon or ginger may be tied in a cheesecloth bag and cooked with figs for added flavor, or just put in saucepan and lift out with strainer or slotted spoon.
• Stir frequently to prevent sticking.
• Pack preserves into clean, hot jars, and seal immediately.
• Process in boiling water bath 5 minutes for half-pints, 10 minutes for pints.
• Makes 8 to 10 (6-ounce) jars.

FIG PRESERVES RECIPE WITHOUT PECTIN

Steps:

• Place the figs in a large pot. Pour the sugar over the figs, cover the pot, and let sit overnight.
• Heat the pot on the stovetop over medium heat. Cook, stirring constantly, until the sugar dissolves (this only takes a few minutes). Reduce the heat to low, add the lemon slices, and cook for about 2 hours (or until the syrup is thick). If the figs are particularly large, I like to use a wooden spoon or a potato masher to gently break apart the big chunks as the figs soften. If you have a deep fry or candy thermometer, you're looking for a jelling point of 220-225°F.
• Divide the figs and syrup between 3 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
• Process in a boiling water bath for 10 minutes (or 15 minutes if your altitude is above 6,000 feet). Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.

MOMMA'S FRESH FIG PRESERVES

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.