Real Fig Preserves
Ingredients
- 2 teaspoons baking soda
- 5 cups fresh figs, stems removed
- 1 ½ cups white sugar
- 1 cup water
- 5 tablespoons butter
- 1 medium lemon, thinly sliced into rounds
- 1 tablespoon lemon juice
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon grated fresh ginger
- ½ teaspoon ground cloves
- 1 pinch salt, or to taste
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Instructions
- 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. Stir gently to dissolve sugar, keeping figs as intact as possible.
- Bring mixture to a boil over medium heat. Reduce the heat and simmer, stirring gently a few times to keep figs from burning onto the bottom, until figs are golden brown and coated in syrup, about 1 hour. Add salt to tame the sweetness if desired.
- Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until figs are ready. Wash new, unused lids and rings in warm soapy water.
- Pack figs into hot, sterilized jars and top off with syrup, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area, and wait at least 2 days before opening.
Source
Original recipe: View Original