Comments on: My fig tree is loaded this year. Do you have a fig preserve recipe? http://www.preservegrowme.org/preserve-recipes/my-fig-tree-is-loaded-this-year-do-you-have-a-fig-preserve-recipe/ Tue, 07 Feb 2012 17:47:59 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: dragonsarefree2 http://www.preservegrowme.org/preserve-recipes/my-fig-tree-is-loaded-this-year-do-you-have-a-fig-preserve-recipe/#comment-3908 dragonsarefree2 Sun, 14 Feb 2010 08:56:59 +0000 http://www.preservegrowme.org/preserve-recipes/my-fig-tree-is-loaded-this-year-do-you-have-a-fig-preserve-recipe#comment-3908 HOWEVER, please know that this recipe takes a long time and you must watch your pot so you do not overcook the figs or the syrup. If you have your heat too high, you will get a “candied” result rather than a spreadable preserve. Here it is, and it’s very simple: 4 Cups whole figs 2 Cups sugar 2 Lemons, thinly sliced with seeds removed 1 Cup water 1 pinch salt Wash figs in baking soda and water. You may do this in the sink. Rinse well and drain. In a large, heavy pot, add all the above ingredients. Cook on low for several hours (three or more), stirring occasionally so mixture does not stick or burn. DO NOT LEAVE POT UNATTENDED because burning happens quickly. Cook until very thick. Ladle hot preserves into hot jars, seal with hot lids and bands, and process in granny hot water bath for 10-15 minutes. Or preserves may be stored in fridge for up to one month. If you would like to cook large amounts, just remember that you use half the amount of sugar to figs, and the same count of lemons to sugar!<br><b>References : </b><br>ttp://bayouwoman.wordpress.com/2008/07/15/just-plain-old-fashioned-fig-preserve-recipe/ HOWEVER, please know that this recipe takes a long time and you must watch your pot so you do not overcook the figs or the syrup. If you have your heat too high, you will get a “candied” result rather than a spreadable preserve.

Here it is, and it’s very simple:

4 Cups whole figs
2 Cups sugar
2 Lemons, thinly sliced with seeds removed
1 Cup water
1 pinch salt

Wash figs in baking soda and water. You may do this in the sink. Rinse well and drain.

In a large, heavy pot, add all the above ingredients. Cook on low for several hours (three or more), stirring occasionally so mixture does not stick or burn. DO NOT LEAVE POT UNATTENDED because burning happens quickly.

Cook until very thick. Ladle hot preserves into hot jars, seal with hot lids and bands, and process in granny hot water bath for 10-15 minutes. Or preserves may be stored in fridge for up to one month.

If you would like to cook large amounts, just remember that you use half the amount of sugar to figs, and the same count of lemons to sugar!
References :
ttp://bayouwoman.wordpress.com/2008/07/15/just-plain-old-fashioned-fig-preserve-recipe/

]]> By: fishineasy™ http://www.preservegrowme.org/preserve-recipes/my-fig-tree-is-loaded-this-year-do-you-have-a-fig-preserve-recipe/#comment-3907 fishineasy™ Sun, 14 Feb 2010 08:45:59 +0000 http://www.preservegrowme.org/preserve-recipes/my-fig-tree-is-loaded-this-year-do-you-have-a-fig-preserve-recipe#comment-3907 Fig Preserves 1 pound fresh ripe figs, washed, stemmed 1 cup sugar 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. nfd♥<br><b>References : </b><br> Fig Preserves
1 pound fresh ripe figs, washed, stemmed
1 cup sugar
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.

nfd♥
References :

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