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Fig preserves
Posted on 6/21/18 at 7:06 pm
Posted on 6/21/18 at 7:06 pm
Fig season, although they are kind of dilute with all the rain. I'm planning on making fig preserves tomorrow and looking for tips. Online search of recipes are roughly the same: figs, sugar, lemon juice and lemon slices. I've never made it so if you have any tips or tried and true down home recipes I would like to hear. I saw one that included ginger which sounds good to me. I have 3 lbs figs in the fridge right now.
Posted on 6/21/18 at 8:04 pm to tewino
If the figs aren’t really sweet or are just meh, add a handful of chopped dates.
Posted on 6/21/18 at 8:05 pm to gaetti15
quote:
Add good vanilla
This. I always add a touch of vanilla when I make fig preserves. I've already put up 5 quarts so far.
I don't measure anything but just this morning I had about 75 nice figs I cut the tough part of the stems off of, added about 1 1/2 cups water to a pot, added my sugar, lemon juice and vanilla. Then I added the figs and when they cook down they will release a good bit of water. As they cook, the liquid level will be near the top of the figs and I let it cook down some to thicken.
Once the figs are done, I'll use clean Mason jars with new lids, spoon the figs in the jars and put enough liquid to cover the figs to about 1/2 inch from the top of the jar. Then secure the lids and put it in a hot water bath of boiling water for 15 minutes and this will definitely seal the jars when they cool after they are removed from the pot.
Place the jars on a towel on the countertop and not directly on it, especially if granite, marble or tile so the jars don't risk cracking when hitting a cold surface.
You will probably hear them seal as they draw a vacuum. If for some reason one doesn't seal, let it cool and put it directly in the fridge and use that one first.
Edited to add this: For the hot water bath, make sure the water level is at least 1 inch above the jars once in the water and add about 1/4 cup of vinegar to the water if yours has a lot of minerals in it. This keeps the jars from clouding on the outside once they cool. No big deal if you don't, but you will probably want to clean the outside of the jars so they don't look dingy. Oh, and do this after they cool.
This post was edited on 6/21/18 at 8:09 pm
Posted on 6/24/18 at 8:54 pm to tewino
quote:
I have 3 lbs figs in the fridge right now
Still got them?
Posted on 6/24/18 at 9:43 pm to gaetti15
quote:
good vanilla
I didn’t have any vanilla, good or bad. I had figs, sugar, a lemon, and some water.
I zested the lemon and tossed the rind. I minced/diced the zest, and the pulp, after removing the seeds. I added that to the simple syrup and let it reduce while the figs chilled for about 15-20 minutes.
The comments about this recipe said to cut them in half and not put them in the food processor after they cool. They also said to let it reduce for an hour. I followed both suggestions. The smell changes at around the 35-40 min mark. It’s like a roux in that you’re thinking, “I hope I’m not about to f this up.” Then, all of a sudden, it smells like candy.
Figjam
First run at it. Better than any of the stuff ya buy for $8-10.
Posted on 6/24/18 at 9:53 pm to BRgetthenet
Who will sell me a jar? I love fig preserves.
Posted on 6/24/18 at 10:14 pm to tewino
My mom (sorry, no pics) made some this weekend. Just whole figs, not sliced and sugar. And they are amazing. Gonna have to ask her if she ever thought about adding any other ingredients.
Posted on 6/24/18 at 10:38 pm to Rza32
quote:
My mom (sorry, no pics)
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