Honeyed Figs With Sweet Red Wine And Lavender Jam Food
FRESH LAVENDAR-FIG JAM
Really a conserve being it has nuts and pieces of fruit. This sweet yummy conserve has a hints of lavender and ginger. Great for filling cookies or as a spread. If you can't get lavender it still will be great. You can use flavered sugars or just the good old stand by white sugar! No pectin here for it jells up nicely without it.
Provided by Rita1652
Categories Lemon
Time 35m
Yield 7 1/2 pint jars, 35 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor place sugar, lavender, and ginger process to make the ginger and lavender into bits. The sugar will become somewhat powdered. Place into a large heavy bottom pot.
- Place the figs and lemon juice and zest into the processor and pulse 5 to 6 times just to a coarse chop. Add to pot with sugar.
- Heating to a slow boil then raise heat to a fast rolling boil for 15 minutes stirring most the time. At this point you`ll see the juice turn vibrant dark red and it is pretty syrupy. Add the pine nuts.
- Spoon into sterilized jars.
- Process for 10 minutes in a hot water bath.
HONEYED FRUIT
A delightful side dish to a brunch dish or a good summer dessert. It must sit for several hours after preparation before serving.
Provided by Sherrybeth
Categories Fruit
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium boiler, bring the wine, honey, mint, lemon juice and zest of one lemon to boil along with the cinnamon stick.
- Once this begins to boil, remove the mixture from the heat and allow it to cool slightly (about 15 minutes).
- Remove the cinnamon stick and pour the liquid over the fruit mixture.
- Stir well to coat and place the fruit mixture in the refrigerator.
- Allow this to sit for several hours, or overnight before serving.
Nutrition Facts : Calories 77.4, Sodium 2.6, Carbohydrate 13.3, Fiber 0.1, Sugar 12.2, Protein 0.1
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