PEACH AND FIG PRESERVES
This year my figs were slow to ripen so I made this recipe using peaches and Recipe #252973. You can use 1 or all three vanilla, cinnamon, or ginger. I used all three and it was delish.
Provided by Rita1652
Categories Breakfast
Time 1h15m
Yield 6 1/2 pints
Number Of Ingredients 6
Steps:
- Bring enough water to cover peaches to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits.
- In a large pot place sugar, vanilla pod and the seeds, figs, peaches, with optional cinnamon or ginger, lemon juice, zest and meat of lemon.
- 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.
- Remove vanilla and cinnamon.
- With an immersion blender blend fruit till chunky smooth.
- Add back the vanilla and cinnamon.
- As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot.
- When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
- To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
- Remove and discard bean and cinnamon.
- Pour into sterile jars and process 10 minutes.
- Optional for those that like it smoother without chunks you can blend the figs before adding to sugar or use an immersion blender while cooking.
Nutrition Facts : Calories 583.8, Fat 0.7, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 150.5, Fiber 5.4, Sugar 144.8, Protein 2
FIG AND PEACH JAM
Fresh summer peaches and figs blessed with Grand Marnier, vanilla, cinnamon and fresh ginger makes this jam rich and sweet.
Provided by Rita1652
Categories Fruit
Time 50m
Yield 9-10 1/2 pint jars, 160 serving(s)
Number Of Ingredients 11
Steps:
- Pulse figs and peaches in a food processor and pulse 8 - 10 times. Leaving some chunks.
- Add all ingredients in a large heavy bottom saucepan. Cook over high heat stirring frequently to prevent scorching about 10-15 minutes or until full rolling boil.
- Stir in white sugar. Return to a full rolling boil. Boil hard for (3) minutes stirring constantly. Remove from heat and add Grand Marnier.
- Remove cinnamon stick and vanilla pod.
- Skim off foam. Ladle in hot sterilized jars, wipe rims and place lids and screw top on.
- Place in a hot water bath covering by 1 inch of water. Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool.
- Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature.
- Another way to check is to remove the ring and try to lift the lid. If it lifts up, it wasn't sealed properly. If the lid flexes, there is no seal, so store the jar in the freezer or refrigerator instead.
FIG PRESERVES (JELLY) STRAWBERRY,GRAPE,PEACH
I have used strawberry, grape and peach jello and are all very good. The juice from the mashed figs is your liquid. You may have to adjust your times on cooking as I did and put my times in the directions. And I also have tried with real strawberries and made it chunky but I prefer the smooth. Give it a try and let me know how it...
Provided by margaret brown
Categories Other Breakfast
Time 50m
Number Of Ingredients 4
Steps:
- 1. Prepare your jars...wash figs and cut off stems. Mash with potato masher or put in food processor is what I did.
- 2. Put figs in cooking pot,and add 3 cups of sugar and 1 box of large jello of your choice (strawberry). Stir and cook on medium heat until boiling,constantly stirring.A foam will form but will dissipate.
- 3. Takes about 15-20 min..will turn a deep shade of red and will coat the spoon. As quickly as you can fill your jars and screw down tightly. Immerse jars into boiling water bath making sure the jars are covered,boil for 10-15 min.
- 4. Remove from water and let cool. Approximately 4-6 small jelly jars (8oz jars)
REAL FIG PRESERVES
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
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
PEACH PRESERVES
These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!
Provided by Kevin
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 64
Number Of Ingredients 3
Steps:
- Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
- Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
- Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 15.2 g, Sodium 0.7 mg, Sugar 15.2 g
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