How To Make Homemade Fig Preserves Food

SOUTHERN FIG PRESERVES

Steps:

• Combine the whole figs, sugar, and lemon juice in a large saucepan.
• Cook and stir until the sugar is dissolved and the juice is as thick as desired (Grandma uses a candy thermometer and stops at the soft-ball stage).
• Pour the mixture into hot, sterilized canning jars, cap, and store.
• *Can also be used in homemade jam cakes.
• *.

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.

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.

SOUTHERN FIG PRESERVES

Steps:

• Fill a large canning kettle with water and bring to a boil.
• Store in a cool, dark place until ready to enjoy.

FIG PRESERVES

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.

FIG-RUBY PORT PRESERVES

Steps:

• Bring 1 pound chopped fresh figs, 1 1/2 cups sugar, the seeds from 1/2 vanilla bean and a pinch of salt to a boil in a saucepan over medium heat and stir until the sugar melts. Continue cooking, stirring occasionally, until a drop of the mixture sets on a chilled plate, about 20 minutes. Remove from the heat. Stir in 1 tablespoon each lemon juice and ruby port, and a pinch of pepper. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process (see Cook's Note) for 15 minutes. Serve this with goat cheese, prosciutto and crackers.

FIG PRESERVE CAKE

Steps:

• Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer.
• Add buttermilk and vanilla,beating well.
• Stir in preserves and pecans or walnuts.
• Pour batter into a greased and floured 10 inch tube pan.
• Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes;remove from pan and place on serving platter.
• Pour buttermilk glaze over cake while both are still warm.
• BUTTERMILK GLAZE.
• Melt 1 tablespoon real butter in saucepan over low heat,add the buttermilk and the powdered sugar and heat till dissolved,then add 1 teaspoon vanilla extract.
• If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly till you get the consistency you like.

REAL FIG PRESERVES

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.

FIG PRESERVES

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.

FIG JAM

Steps:

• Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
• Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.