Time 1h20m Yield 12 servings Number Of Ingredients 5 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.
Time 30m Yield 3 1/2 cups Number Of Ingredients 6 Steps:
Finely chop lemon in processor. Add figs. Using on/off switch, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add sugar, cinnamon stick, minced ginger and ground cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes. Remove from heat, discard cinnamon stick. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months. This is great for holiday gifts. Excellent served with crackers and cheese, and can also be served with meats, especially pork and ham.
Yield Makes about 3 1/2 cups Number Of Ingredients 6 Steps:
Finely chop lemon in processor. Add figs. Using on/off turns, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add 2 1/4 cups sugar, cinnamon stick, 2 1/4 teaspoons minced ginger and 1/8 teaspoon ground cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes. Discard cinnamon stick. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months.
Time P3DT35m Yield 8 quarts Number Of Ingredients 9 Steps:
Sprinkle soda over figs, pour boiling water over figs and allow to stand for 5 minutes. Drain. Mix syrup ingredients. Lemon chunks may be added (I don’t use). Whole Ginger may be used also (I don’t use). Bring to boil, add figs and boil for 10 minutes. Boil figs in syrup 10 minutes for 3 days. On 3rd day can in sterilized jars. Note: for 12 quarts of figs, use 10 pounds of sugar.
More about “spiced fig preserves recipes”
Time 15h35m Yield 40 Number Of Ingredients 7 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.
