Big Batch of Fig Preserves
You asked for it, and here’s a recipes using 4 pounds of fresh figs. This recipe is perfect for that large purchase of figs at the farmer’s market, or if you have fig tree that is filled with ripe figs. Enjoy the preserves on your morning toast, on a crostini with goat cheese, blended into a vinaigrette, or serve the preserves on my Classic Cheesecake recipe. Stir the syrup into your coffee or tea, and give the syrup a try as a glazed on baked chicken. If you’d like your syrup a little sweeter add up to 1 more cup of sugar and the measurements for the remaining ingredients will stay the same.
Big Batch of Fig Preserves
Yvette Jemison YDelicacies.com
Yields: 7-8 8-ounce jars
4 pounds fresh figs
4 cups sugar
2 cups water
1 cup lemon juice
Zest from 1 lemon
2 cinnamon sticks
Special equipment: 7or 8 8-ounced jars with lids, and a wide mouth canning funnel (optional)
1. Rinse and drain the figs. Cut off the hard stem ends.
2. Bring to a boil the sugar, water, lemon juice, zest and cinnamon sticks in a large pot. Stir until the sugar is dissolved and immediately reduce to a simmer. Cover the pot and simmer to infuse the syrup for 20 minutes.
3. Add the figs to the syrup, and bring to a boil. Reduce to a simmer and cover the pot, leaving the lid with a slight opening to allow the syrup to thicken. Simmer until the figs are tender, about 1 hour.
4. Fill the jars with the figs using the wide mouth funnel, leaving a ¼- ½ inch space at the top . Pour the syrup into the jars to cover the figs leaving a ¼ inch space at the top. Seal with the lids and store in the refrigerator up to one month. Enjoy the preserves on your morning toast, on a crostini with goat cheese, blended into a vinaigrette, or serve the preserves on my Classic Cheesecake recipe. Stir the syrup into your coffee or tea, and give the syrup a try as a glazed on baked chicken. If you’d like your syrup a little sweeter add up to 1 more cup of sugar and the measurements for the remaining ingredients will stay the same.
