Best 4 Fresh Fig And Pecan Conserve Recipes

HOMEMADE FRESH FIG JAM

Steps:

• Gather the ingredients.
• In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.
• Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
• While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.
• Put water in a separate saucepan, bring to a simmer, reduce heat to low, and add the jar lids. Keep in the hot water until ready to use. Do not boil.
• After cooking the fig mixture for 1 hour, attach a candy thermometer to the side of the pan, making sure the tip of the thermometer doesn't touch the pan's bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep it from scorching.
• Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, adding a little of the fig mixture on it, and returning the saucer to the freezer for one minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger or teaspoon.
• Fill the prepared jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe the jar rims and threads with a wet paper towel. Place the lids on the jars using tongs or a jar magnet then screw on the rings.
• Place the jars on a rack in the hot water inside of the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring jars to a boil for 10 minutes.
• Using canning tongs, remove the jars and place them on top of a clean towel on a flat work surface. Listen for a popping sound, which indicates a good seal, and tighten the rings.
• Let the jars cool to room temperature and store in a cool, dry, dark place.

FRESH FIG AND PECAN CONSERVE

Steps:

• 1. Rinse figs; clip and descard fig stems; chop figs and place in a 5 quart pot. Stir in sugar until well blended and allow to stand for 1 hour.
• 2. Bring mixture to a boil over medium heat and cook, uncovered, stirring often for about 20 minutes or until thickened. Stir in lemon juice, orange peel, and nuts. Bring mixture to a boil again; boil, stirring often, for 3 minutes.
• 3. Meanwhile, prepare 5 half-pint canning jars. Sterilize jars by immersing them in water and boiling them for 15 min.; keep them immersed in the hot water until ready to fill. Pour cooked fruit into hot jars, to within 1/4 inch of top. Wipe rims with a clean, damp cloth. Place lids on jars and screw on ring bands as tightly as you comfortably can. Let cool on a towel out of draft; then press lids with your finger. If they stay down, they're sealed. Label and store in a cool, dark area.

FIG PRESERVES

Steps:

• Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.

CAJUN FIG AND PECAN PIE

Steps:

• Preheat oven to 425 degrees.
• In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly.
• Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg.
• Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.