FIG PRESERVES (JELLY) STRAWBERRY,GRAPE,PEACH
I have used strawberry, grape and peach jello and are all very good. The juice from the mashed figs is your liquid. You may have to adjust your times on cooking as I did and put my times in the directions. And I also have tried with real strawberries and made it chunky but I prefer the smooth. Give it a try and let me know how it...
Provided by margaret brown
Categories Other Breakfast
Time 50m
Number Of Ingredients 4
Steps:
- 1. Prepare your jars...wash figs and cut off stems. Mash with potato masher or put in food processor is what I did.
- 2. Put figs in cooking pot,and add 3 cups of sugar and 1 box of large jello of your choice (strawberry). Stir and cook on medium heat until boiling,constantly stirring.A foam will form but will dissipate.
- 3. Takes about 15-20 min..will turn a deep shade of red and will coat the spoon. As quickly as you can fill your jars and screw down tightly. Immerse jars into boiling water bath making sure the jars are covered,boil for 10-15 min.
- 4. Remove from water and let cool. Approximately 4-6 small jelly jars (8oz jars)
STRAWBERRY FIG PRESERVES
Everyone thinks these are strawberry preserves. No one has a clue they are made with figs! You can even use different flavors of gelatin like peach or raspberry. Since this recipe makes so little, you could skip the hot water bath and refrigerate the jars of preserves.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 40
Number Of Ingredients 4
Steps:
- Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, 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.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- 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.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 20 g, Fiber 0.5 g, Protein 0.3 g, Sodium 8.8 mg, Sugar 19.5 g
FIG PRESERVES
Steps:
- Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
PEACH AND FIG PRESERVES
This year my figs were slow to ripen so I made this recipe using peaches and Recipe #252973. You can use 1 or all three vanilla, cinnamon, or ginger. I used all three and it was delish.
Provided by Rita1652
Categories Breakfast
Time 1h15m
Yield 6 1/2 pints
Number Of Ingredients 6
Steps:
- Bring enough water to cover peaches to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits.
- In a large pot place sugar, vanilla pod and the seeds, figs, peaches, with optional cinnamon or ginger, lemon juice, zest and meat of lemon.
- Stir to release juices it will be thick. Simmer over low heat stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time.
- Remove vanilla and cinnamon.
- With an immersion blender blend fruit till chunky smooth.
- Add back the vanilla and cinnamon.
- As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot.
- When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
- To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
- Remove and discard bean and cinnamon.
- Pour into sterile jars and process 10 minutes.
- Optional for those that like it smoother without chunks you can blend the figs before adding to sugar or use an immersion blender while cooking.
Nutrition Facts : Calories 583.8, Fat 0.7, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 150.5, Fiber 5.4, Sugar 144.8, Protein 2
STRAWBERRY FIG PRESERVE
Using fresh figs and strawberry Jell-O®, this is a very easy preserve recipe.
Provided by ~*Corben's Mommy*~
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 48
Number Of Ingredients 4
Steps:
- Heat figs, sugar, and strawberry gelatin together in a saucepan over medium-high heat; bring to a rolling boil. Cook fig mixture, stirring frequently, for 4 minutes; remove from heat.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pour hot fig mixture into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or 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.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- 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.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 17.5 g, Fiber 0.3 g, Protein 0.4 g, Sodium 14.4 mg, Sugar 17.2 g
FIG PRESERVES
Make your own fig preserves from scratch with this easy canning recipe.
Provided by Dotti K
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h30m
Yield 64
Number Of Ingredients 6
Steps:
- In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
- Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
- Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
- Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 36.5 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.6 g, Sodium 58.5 mg, Sugar 34.6 g
SURE.JELL FIG JAM
Combine fresh black figs, sugar, lemon juice & fruit pectin for this SURE.JELL Fig Jam. Cook it all briefly, then process in a canner for homemade fig jam.
Provided by My Food and Family
Categories Home
Time 45m
Yield about 10 (1-cup) jars or 160 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Trim stem ends from figs. Finely chop or grind fruit. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice and water.
- Stir pectin into fruit in saucepan. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 9 g, Protein 0 g
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- Add to Hot Water for A Delicious Herbal Tea. You’ll need: Hot water. Fig preserves. A teacup. A spoon. Directions: Bring 1 quart of water to a boil on the stove.
- Put It in Your Oatmeal or Cereal Instead of Sugar. This is another great way to get acquainted with the flavor of figs, and it’s also a great way to get rid of that old jar of preserves you found hiding in your cupboard from last year.
- Use It as A Replacement for Maple Syrup on Your Pancakes or Waffles. Have you grown tired of maple syrup? Do you want to spice up your breakfast routine?
- Add Some to Your Muffin Batter. You can also add some preserves to your muffin batter. This will give your muffins an extra kick of sweetness and a hint of tartness that will complement their nutty taste.
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