Making Preserves from Figs
I'd never canned before, but when I found myself with more fresh figs then I could eat, it was a good time to try. If life gives you a bowl of figs make fig preserves!
Spiced Fig Preserves
½ lemon (unpeeled), thickly sliced, seeded
1 ½ lbs. fresh rip figs, halved (about 4 cups)
2 ¼ cups sugar
1 3-inch cinnamon stick
2 ¼ teaspoons minced peeled fresh ginger
1/8 teaspoon ground cloves
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 ¼ cups sugar, cinnamon stick, 2 ¼ teaspoons minced ginger and 1/8 teaspoon ground cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200º F, stirring often, about 20 minutes. Discard cinnamon stick. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months. Makes about 3 ½ cups.
Bon Appetit
October 1998
Epicurious.com, Conde Net, Inc.
My notes
The preserve was sweet, but not sugary, and pleasantly spiced for my taste. I spread it on buttered toast—my new snack at the moment. I added an additional 1/2-cup of figs, but, otherwise, I stuck to the recipe. I also didn't have a candy thermometer, so my simmer 'til thicken thing was done by time and sight, which worked fine. I got 4 jars and a little extra.
Spiced Fig Preserves½ lemon (unpeeled), thickly sliced, seeded
1 ½ lbs. fresh rip figs, halved (about 4 cups)
2 ¼ cups sugar
1 3-inch cinnamon stick
2 ¼ teaspoons minced peeled fresh ginger
1/8 teaspoon ground cloves
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 ¼ cups sugar, cinnamon stick, 2 ¼ teaspoons minced ginger and 1/8 teaspoon ground cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200º F, stirring often, about 20 minutes. Discard cinnamon stick. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months. Makes about 3 ½ cups.
Bon Appetit
October 1998
Epicurious.com, Conde Net, Inc.
My notes
The preserve was sweet, but not sugary, and pleasantly spiced for my taste. I spread it on buttered toast—my new snack at the moment. I added an additional 1/2-cup of figs, but, otherwise, I stuck to the recipe. I also didn't have a candy thermometer, so my simmer 'til thicken thing was done by time and sight, which worked fine. I got 4 jars and a little extra.
posted by Blue Plate at 9:56 PM
2 Comments:
Very tasty!! D and I had it with some Drunken Goat cheese, and the preserves complemented the cheese very nicely. Adding all the autumn spices completely changes the nature of what I associate to be a summer fruit.
Glad you liked it. I tried some with Manchego cheese as you mentioned. I need more experience with cheeses to appreciate the pairing. Maybe you can organize a cheese tasting sometime—hint, hint. ; )
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