Southern Fig Preserves Recipe

How to Make Homemade Fig Preserves Southern Living

Sliced and whole figs and glass of fig jam. Getty Images/Westend61 Go By Sight And Feel Rather Than Time . Boiling sugar and water into a syrup requires a lot of watching and stirring. The recipe advised to add the figs and lemon to the saucepan once the sugar-water concoction was clear and "just thick, around 15 minutes."

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Boil a saucepan of water, gently place figs in and remove from heat. Let sit 3 minutes and then drain quickly. In heavy-bottomed pot, combine sugar and water and bring to a rolling boil, stirring constantly until it makes a clear syrup. Do not burn. Add lemon slices, and then gently place figs into boiling liquid.

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Combine all ingredients in a 4-quart slow cooker, except vanilla. Cover and cook on LOW for 8 hours or HIGH for 4 hours, stirring once or twice in the first 30 minutes. Let cool 30 minutes. Add vanilla, if using. Using an immersion blender in the slower cooker crock, puree mixture until almost smooth.

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Preparation. Step 1. 1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray, if desired. Step 2. 2. Sprinkle the hen liberally with salt and pepper.

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If your crockpot has a sear setting, turn it on while you mix ingredients together, if not, skip this step or do it in a pot on the stove. 4. Slow Cook on low and make sure to stir occasionally in the first few hours. 5. Once finished, scoop fig paste into greased bowls (I used coconut oil cooking spray) or little jars and place in the fridge.

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Transfer figs with the liquid that has collected while the figs macerated in the sugar to a 5 quart or larger slow cooker. Add lemon juice and vanilla extract. Cover and cook on HIGH for 2 to 3 hours or until the mixture is jammy and slightly thickened, Divide figs into four sterilized 6 ounce canning jars.

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Directions. Fill a large bowl with cool water; add baking soda and stir to dissolve. Add figs and gently stir to clean. Drain water and rinse figs thoroughly with fresh, cool water. Drain again. Transfer figs to a large pot; add sugar, water, butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves.

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Wash, trim stems and slice figs into 4th. Add first six ingredients to a large pot and let sit about 30 minutes, stirring occasionally. Meanwhile boil jars. Put flat lids in a small pot of water and boil then turn off the heat. On medium heat bring ingredients to a full rolling boil. Boil for about 10 minutes.

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Chop each fig into rustic pieces. Combine figs, sugar, water, balsamic vinegar, and lemon juice in a medium-large saucepan over medium heat. Bring to a boil then reduce to a steady, rolling simmer. Cook for 10 minutes, stirring occasionally.

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Using a jar lifter, set the jars in the pot on the rack and process at a full rolling boil for 5 minutes. Remove and set on a cooling rack or heatproof surface to cool. Store and enjoy: Let the preserves cool on the counter until room temperature, at least 1 hour.

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Instructions. Try to select figs of equal ripeness. Wash. Cut stems a wee bit around, do not expose inside of figs. If extra ripe, don't worry, just get stem. Sugar is measure for measure but I like it rounded for figs. So not quite equal measure. Put sugar over figs (and lemon slices).

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Taste the fig-sugar mixture, adding more sugar, if desired. Place the pot over medium heat. Cook, stirring constantly, until the sugar is completely dissolved, about 15 minutes. The Spruce Eats / Julia Hartbeck. Reduce the heat to low. Add the lemon slices. Cover and cook, stirring occasionally until the figs are transparent and the syrup is.

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Spray the slow cooker with nonstick cooking spray. Place the quartered onions at the bottom of the slow cooker. Mix the spices together and rub on the pork. Place the pork on top of the onions. Microwave the fig preserves for 1 minute to soften it. Whisk in the balsamic, Pour the fig and balsamic over the pork. Add the water.

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Cut the stems off the figs & slice them in half. Place figs in the slow cooker. Add sugar, brown sugar, molasses, vanilla, cinnamon, nutmeg, and pumpkin spice - cover. Cook on high approx 3-4 hours- stirring occasionally.

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How to Make Fig Glazed Pork Tenderloin. Combine fig preserves, Dijon Mustard, and balsamic vinegar to make fig glaze.; Line your baking sheet with foil or parchment paper and place pork on it to make for easier clean up.; Divide fig sauce and use part of it to baste tenderloin with fig sauce on both sides. Reserve the other half of the fig glaze for serving along side the pork as a condiment.

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Instructions. Chop each fig into quarters, or if it's very large, 6 pieces. Combine chopped figs, sugar, water, orange zest, and orange juice in a large saucepan, and cook over medium-high heat. Bring the mixture to a boil, then reduce to a steady, simmer, for 10 minutes, stirring occasionally.