Real Fig Preserves

Name: Real Fig Preserves
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 80
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 5 Tbsps butter; 1 liters fresh figs, stems removed; 1 teaspoon grated fresh ginger; 2 teaspoons ground cinnamon; 1 teaspoons ground cloves; 8 half-pint canning jars with lids and rings; 1 lemon, thinly sliced into rounds; 1 Tbsp lemon juice; 1 pinch salt, or to taste (optional); 1 teaspoon vanilla extract; 237 milliliters water; 355 milliliters white sugar

Real Fig Preserves might be just the condiment you are searching for. This recipe covers 0% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 24 calories, 0g of protein, and 1g of fat per serving. This recipe serves 80. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. If you have ground cinnamon, butter, ginger, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Baking Soda

Water

Figs

Equipment you will use

Bowl

Place the figs into a large pot.

Ingredients you will need

Figs

Equipment you will use

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.

Ingredients you will need

Vanilla Extract

Lemon Juice

Cinnamon

Butter

Clove

Ginger

Lemon

Sugar

Water

Figs

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.

Ingredients you will need

Syrup

Figs

Equipment you will use

Pot

Add a pinch of salt, if desired, to tame the sweetness.

Ingredients you will need

Salt

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.

Ingredients you will need

Syrup

Water

Figs

Equipment you will use

Paper Towels

Spatula

Knife

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.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Equipment you will use

Pot