Fig Preserves

[Jerod Broussard]

Simple recipe: 12 cups figs de-stemmed, 6 cups granulated sugar, 3 cups water. *Take note of the ratios. 1 lemon per pint jar.

Sterilizing equipment.



Sugarfied!!!!!



Start, 1 hour, 2 hour, 3 hour. Ran a little above low stirring every 5-10 minutes, gently scraping bottom.



Action pic.



Final boil. Jars, seals and lids are first boiled and filled hot. New pot, like 15 minutes new. Tallest wasn't tall enough to submerge jars, just barely.

[Henrik]

Nice one Jerod! Fig preserve is real good. But then again I’ve been known to have a sweet tooth.

[jecucolo]

Is the lemon just for flavor?

[Jerod Broussard]

Acidity.

[RonB]

I'm glad you figured it out.

[Ahumadora]

One of my favourites fig jam. save the syrup to brush on ribs

[Jerod Broussard]

Gotta a jar just about all juice.

[jecucolo]

Here is a sauce I use on ribs that I think turns out real good.
Balsamic Fig Chipotle Sauce
1/4 cup fig jam
1/2 cup balsamic vinegar
1/8 cup red wine
2 chipotle peppers from can

3 tspn juice from chipotle can
1/2 tspn dried Rosemary
1 tspn black pepper
Combined and simmer for a while

[Jerod Broussard]

Sweet, except for the Rose, I'm a Thyme guy.

[Jerod Broussard]

Turned out awesome. Great late night snack. Hint of lemon is just right. I figure I'll probably add 1/2 cup of this to my Creme (pronounced CRAM to the northern folk, eh) Brulee, which 2/3 of that will be fig and 1/3 will be sugar, and adjust the recipe as necessary.

[Potkettleblack]

To yonder southerners...
No one up here cares about how you butcher French. ;-)

[MBMorgan]

Looks great, Jerod ... enjoy!

[HawkerXP]

Very nice!

[CandySueQ]

Couple of suggestions.

Had a big birthday celebration on Sunday. Chef took sweet potato slices (1/8 to 1/4 thick) cooked until just tender. Build a "sandwich" with cooked slices, fig jam, finish with a dollop of marshmallow cream on top. Bake to toast the marshmallow.

Fig Newton or Tarts

Press sugar cookie dough into a mini tart pan or roll it out into a sheet. Fill the cups with a mixture of fig preserves, orange marmalade and chopped dry figs (to make it thicker). Fill the cups or the center of the sheet of cookie dough. Fold the sheet around the filling. Bake until toasty.

Caveat -- I make my fig preserves with Grand Marnier and orange instead of the lemon.

[Jerod Broussard]

My parents made fig tarts. I canNOT stand store bought Fig Newtons.