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
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md robel
[email protected]I'm so glad I found this recipe for fig preserves.
WIN Z
[email protected]These fig preserves are a great way to use up fresh figs.
Randy Brown
[email protected]I'll definitely be making these fig preserves again.
Day with Aman
[email protected]I also love to spread these fig preserves on toast.
Sahel Mohsenzada
[email protected]These fig preserves are the perfect addition to a cheese plate.
Suresh Rai
[email protected]The lemon juice adds a nice tartness to the preserves.
Vanessa Coy
[email protected]I love the way the figs caramelize in the sugar.
Mianumair sarwar
[email protected]These fig preserves are easy to make and they taste delicious.
Senior Charles DaMann
[email protected]I've made these fig preserves several times and they always turn out great.
Kashif Kashif Jani
[email protected]These fig preserves are amazing!
Mahebub ansari
[email protected]I made these fig preserves last week and they were a hit! My family and friends loved them.
MD zahid Islam
[email protected]These fig preserves are delicious! I love the way the figs caramelize in the sugar and the lemon juice adds a nice tartness. I've already made two batches and I'm sure I'll be making more in the future.
Jood Alzaben
[email protected]I made these fig preserves last week and they were a hit! My family and friends loved them. They're the perfect addition to a cheese plate or to spread on toast. I'll definitely be making them again.
Razzan Waleed
[email protected]These fig preserves are amazing! They're so easy to make and they taste incredible. I love the way the figs caramelize in the sugar and the lemon juice adds a nice tartness. I've already made two batches and I'm sure I'll be making more in the future