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Fig Preserves
Posted on 8/9/11 at 9:53 pm
Posted on 8/9/11 at 9:53 pm
Not really much to it.
Fig Preserves
1 gallon – figs = about 16 cups
4 lbs sugar = 8 cups
1 cup water
1 lemon halved and thinly sliced
Start over low heat until sugar dissolves. Bring to a low boil and lower heat. Cook 15 minutes or so until syurp thickens to a medium syurp.
Fill sterilized jars to ½” of top. Seal jars and process in boiling water bath for five minutes.
a few tips
I like to leave the stems on the figs (Like my Grandma did) but you can cut the stems if you like.
I pick figs just before ripening as they start to turn purple.(before the birds get them) I wash them and let them fully ripen on the counter in half a day. Once ripened I throw them in a zip lock in the freezer. Make your preserves with the frozen figs with in a few weeks. (This recipe is for one full gallon zip lock.
I sterilize my jars in the dishwasher on the high heat setting.
Be sure your jars seal before putting them up in the cabinet.
This recipe can be quartered and put in a quart jar in the frige. No need to worry about the hot water bath.
Fig Preserves
1 gallon – figs = about 16 cups
4 lbs sugar = 8 cups
1 cup water
1 lemon halved and thinly sliced
Start over low heat until sugar dissolves. Bring to a low boil and lower heat. Cook 15 minutes or so until syurp thickens to a medium syurp.
Fill sterilized jars to ½” of top. Seal jars and process in boiling water bath for five minutes.
a few tips
I like to leave the stems on the figs (Like my Grandma did) but you can cut the stems if you like.
I pick figs just before ripening as they start to turn purple.(before the birds get them) I wash them and let them fully ripen on the counter in half a day. Once ripened I throw them in a zip lock in the freezer. Make your preserves with the frozen figs with in a few weeks. (This recipe is for one full gallon zip lock.
I sterilize my jars in the dishwasher on the high heat setting.
Be sure your jars seal before putting them up in the cabinet.
This recipe can be quartered and put in a quart jar in the frige. No need to worry about the hot water bath.
This post was edited on 8/9/11 at 9:56 pm
2
Posted on 8/9/11 at 10:01 pm to Kajungee
Strawberry Fig Preserves
6 cups mashed Figs
4 cups Sugar
3 small boxes Strawberry Jello
Wash figs and remove stems. Peel if necessary and remove stems. Mash figs
Cook for 20 minutes
Put in sterilized jars Seal jars and process in water bath
Taste just like strawberry preserves
6 cups mashed Figs
4 cups Sugar
3 small boxes Strawberry Jello
Wash figs and remove stems. Peel if necessary and remove stems. Mash figs
Cook for 20 minutes
Put in sterilized jars Seal jars and process in water bath
Taste just like strawberry preserves
Posted on 8/9/11 at 10:06 pm to Kajungee
And a little lagniappe.
Once you have the Fig preserves try this out some time.
Pork Tenderloin Medallions with Fig glaze
1 pork tenderloin trimmed and cut into 1” medallions
1/4-cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4-cup flour
1 tbsp minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine
In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
Once you have the Fig preserves try this out some time.
Pork Tenderloin Medallions with Fig glaze
1 pork tenderloin trimmed and cut into 1” medallions
1/4-cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4-cup flour
1 tbsp minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine
In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, but do not burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and top with figs.
Posted on 8/10/11 at 7:26 am to Kajungee
Awesome - Thanks!
Posted on 8/10/11 at 10:25 am to Kajungee
Mama makes em too and we love em! 
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