SOUTHERN FIG PRESERVES
Another of grandma's specialty jams; she got this from a childhood friend of hers. If you're familiar with jam making, these instructions will probably be very clear to you. But for me--I'd need a book like "Preserving for Dummies":) I wonder if there is a book like that, and if there is, let me know!!!! *Again, I'm estimating that prep time and cooking time are both the same--I'm not sure and the recipe doesn't say, so if you know, note me with times and I'll post them.*
Provided by JamesDeansGirl
Categories < 30 Mins
Time 30m
Yield 2 pints
Number Of Ingredients 3
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.
- *.
Nutrition Facts : Calories 1166.9, Sodium 0.2, Carbohydrate 302, Fiber 0.1, Sugar 300.3, Protein 0.1
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
This old-fashioned Southern fig preserves recipe will have you enjoying figs all year-round. Spread on a biscuit or serve with cheese.
Provided by Diana Rattray
Categories Breakfast Brunch Appetizer Jam / Jelly
Time 17h30m
Number Of Ingredients 3
Steps:
- Fill a large canning kettle with water and bring to a boil.
- Store in a cool, dark place until ready to enjoy.
Nutrition Facts : Calories 359 kcal, Carbohydrate 93 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 89 g, Fat 0 g, ServingSize 5 to 6 pints (36 servings), UnsaturatedFat 0 g
STRAWBERRY FIG PRESERVES
Everyone thinks these are strawberry preserves. No one has a clue they are made with figs! You can even use different flavors of gelatin like peach or raspberry. Since this recipe makes so little, you could skip the hot water bath and refrigerate the jars of preserves.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 40
Number Of Ingredients 4
Steps:
- Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
- Sterilize the 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.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 20 g, Fiber 0.5 g, Protein 0.3 g, Sodium 8.8 mg, Sugar 19.5 g
SOUTHERN FIG PRESERVES
Simple and Delicious
Provided by Debbie
Number Of Ingredients 6
Steps:
- In a wide, heavy-bottomed, nonreactive pot, layer the figs with the lemon slices, sugar, sliced ginger, and lemon juice.
- Cover and refrigerate at least 4 hours or overnight.
- The next day, add the cup of water and cover the pot with a lid .
- Bring the fig mixture to a simmer over medium heat. Turn the figs down to low and slow cook covered for 1 hour. (watch carefully)
- After the figs have cooked covered for 1 hour, vent the lid and cook for another 1/2 hour with the lid vented. ( or until the figs are translucent and the syrup has thickened.)
- Transfer the fig mixture(with the lemon and ginger) to sterilized jars and refrigerate
- or process for 5 minutes in a water-bath canner to store on the shelf.
OLD FASHIONED SOUTHERN STYLE FIG PRESERVES
An heirloom recipe handed down from my great aunt Corinne from Ozark, AL (1905-1997).
Provided by Lise Sullivan Ode
Categories Condiment
Time 1h50m
Number Of Ingredients 4
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.
Nutrition Facts : Carbohydrate 118 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 11 g, Sugar 107 g, Calories 456 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
FIG PRESERVES
Steps:
- In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes.
- If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place.
JUDY REED'S FIG PRESERVES
Provided by Julia Reed
Categories condiments, side dish
Time 20m
Yield 2 pints
Number Of Ingredients 3
Steps:
- Trim stem ends and rinse figs. Put into a heavy-bottomed saucepan with sugar, lemon slices and 1 cup water. Simmer over low heat, stirring occasionally, until a thick syrup forms.
- Transfer hot figs to 2 sterilized 1-pint Mason-type jars, top with sterilized lids and seal in a hot-water bath according to the jar manufacturer's directions. Cool and store in a dark place.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 1 gram, Carbohydrate 158 grams, Fat 1 gram, Fiber 9 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 148 grams
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