Vanillafigpreserves Recipes

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FIG PRESERVES



Fig Preserves image

Make your own fig preserves from scratch with this easy canning recipe.

Provided by Dotti K

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h30m

Yield 64

Number Of Ingredients 6

16 cups fresh figs
1 tablespoon baking soda
12 cups boiling water
8 cups white sugar
4 cups water
1 lemon, sliced

Steps:

  • In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
  • Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
  • Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
  • Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 36.5 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.6 g, Sodium 58.5 mg, Sugar 34.6 g

MOMMA'S FRESH FIG PRESERVES



Momma's Fresh Fig Preserves image

Mmm mmm fig preserves! Spread on buttered biscuits or toast, even great with cream cheese on a bagel. From momma with love.

Provided by MA McBridges

Time 15h35m

Yield 40

Number Of Ingredients 7

6 cups quartered fresh figs
3 cups white sugar
1 tablespoon lemon juice
½ teaspoon grated fresh ginger
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt

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.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 14.8 mg, Sugar 19 g

FIG PRESERVES



Fig Preserves image

Provided by Ina Garten

Categories     condiment

Time 1h20m

Yield 12 servings

Number Of Ingredients 5

2 teaspoons grated orange zest (2 oranges)
1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise

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.

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

VANILLA FIG PRESERVES



Vanilla Fig Preserves image

Sweet fig goodness with a warming hint of vanilla. Use to fill cookies, cakes top a slice of toast or a grilled pork or chicken... Check this thread for step x step directions and photos http://www.recipezaar.com/bb/viewtopic.zsp?t=226477

Provided by Rita1652

Categories     Lemon

Time 45m

Yield 5 1/2 pint jars

Number Of Ingredients 5

3 1/2 cups sugar
1 vanilla pod, split
1 largelemon, juice and zest , meat diced
2 lbs fresh figs, quartered
1/4 cup limoncello or 1/4 cup Grand Marnier

Steps:

  • In a large pot place sugar, vanilla pod and the seeds into the figs, lemon juice, zest and meat of lemon. Do squeeze any juice from the peels into the sugar and figs.
  • Stir to release juices it will be thick. Simmer over low heat stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time.
  • When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
  • Pour into sterile jars and process 10 minutes.
  • Optional for those that like it smoother without chunks you can blend thee figs before adding to sugar or use an immersion blender while cooking.

Nutrition Facts : Calories 676.2, Fat 0.5, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 174.8, Fiber 5.3, Sugar 169.4, Protein 1.4

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