Fig, Orange & Pistachio Conserve

Name: Fig, Orange & Pistachio Conserve
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 250
Cuisine: Global
Ingredients: 1 teaspoons cinnamon; 567 grams Black Mission figs, cut into 1-inch pieces; 0 teaspoons ground cloves; 2 Tbsps lemon juice, freshly squeezed; 1 orange juice, freshly squeezed; 2 oranges, finely grated zest only; 79 milliliters raw pistachios, shelled; 473 milliliters sugar; 3 canning jars with lids and rings

Fig, Orange & Pistachio Conserve might be just the hor d'oeuvre you are searching for. This recipe serves 250. One serving contains 9 calories, 0g of protein, and 0g of fat. This recipe covers 0% of your daily requirements of vitamins and minerals. If you have canning jars, cinnamon, mission figs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free and vegan diet.

Instructions

Fill a large pot with water, cover and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.

Equipment you will use

Canning Jar

Ladle

Tongs

Pot

Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Meanwhile, in a medium saucepan, combine the figs with the sugar, orange zest and juice, lemon juice, cinnamon and cloves. Bring to a boil, stirring to dissolve the sugar. Boil over moderately high heat, stirring occasionally, until reduced to 3 cups, about 10 minutes. Stir in the pistachios.

Ingredients you will need

Lemon Juice

Orange Zest

Pistachio Nuts

Cinnamon

Clove

Juice

Sugar

Figs

Equipment you will use

Sauce Pan

Using the sterilized tongs, remove the jars from the hot water and transfer to a rimmed baking sheet. Ladle the conserve into the jars, leaving 1/2 inch at the top. Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely but not too tightly.

Ingredients you will need

Water

Equipment you will use

Baking Sheet

Ladle

Tongs

Using canning tongs, lower the jars into the boiling water of the pot with the rack at the bottom, making sure they are covered by at least 1 inch of water. Boil over high heat for 15 minutes. Using the canning tongs, transfer the jars to a rack to cool until the lids seal (they will look concave); refrigerate any jars that do not seal. Store the sealed jars in a cool, dark place for up to 6 months.

Ingredients you will need

Water

Equipment you will use

Tongs

Pot