• Fig Preserves

    Posted on April 6, 2011 by in Breakfast n Brunch, Preserves, Uncategorized

    figbagel

    Delicious and sweet, sticky and memorable.

    About 7-8 pounds fresh, ripe figs
    3.5-4 cups unbleached granulated sugar
    2″ knob of ginger, peeled and grated
    Zest from 1 medium lemon, about 1 teaspoon
    Juice from 2 medium lemons
    2 teaspoons pure vanilla extract
    1 teaspoon cinnamon
    1 3-ounce packet liquid pectin (Certo brand)

    Wash and peel the figs (you will need about 9 cups of fig pulp). The easiest way to get the skins off the figs is too squish them out into a large bowl–this is helpful and fun! This way the fruit is the perfect texture; mushy–but still in chunks.

    Place all ingredients [EXCEPT PECTIN] in a large, heavy-bottomed pot. Bring the mixture to a boil over medium-high heat, stirring continuously.

    Reduce heat to a simmer and cook, stirring often, for about 30 minutes.

    Stir in the liquid pectin, cook for 1-2 additional minutes, and then remove from heat.

    Pour jam into clean, sterilized jars and allow to cool completely before refrigerating. You can also place jam in the freezer (make sure your jars are freezer-safe), just make sure to leave a 1/2″ of headspace in the jar so when it freezes, it has room to expand.

    The time needed to cook this recipe is 1/2 to one hour

    kimbagel

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