Fig-Pear Preserves

Figgy Pear Preserves

The fig tree just keeps producing fruit and I just keep trying to come up with new ways to preserve them.  This one is very tasty and different.

4 cups chopped pears, the hard kind

8 cups chopped fresh figs, less ripe is better

1/3 cup lemon juice

6 cups sugar

Combine all ingredients in preserving pot and bring to a boil over med-high heat.  Reduce heat to medium and simmer for 2- 2½ hours until thick and brown.  Stir very often.

Spoon into prepared sterilized jars and seal in boiling water bath for 10 minutes.  Yield: 8 – 8 oz jars.

© Crackerberries 2013

Fig Preserves

Old Fashion Fig Preserves

So the fig tree is in full bloom with tons of figs.  I bet there are two three pounds every day.  It is not a problem, I love figs.  But as I was making room in the freezer, I came across 8 pounds (yep, eight pounds) of frozen figs from last year.  Nice problem to have, don’t you agree?  I figured I better get busy so here we go.  This preserves recipe is just as good frozen as it is using fresh figs. 

8 pounds figs, washed, stems removed, and quartered

¼ cup lemon juice

5 cups sugar

2 cups brown sugar, firmly packed

Place all ingredients in large preserving pot and bring to a boil over medium-high heat.  Simmer on medium-high to high heat, stirring often for 1 ½ - 2 hours, until thick.  Everyone talks about the gel stage being 220° but I don’t think the preserves made it much more than 205°.  You will be able to tell as it thickens. 

Once it is to the desired thickness, remove from heat and spoon into hot sterilized jars.  Process in hot water bath for five minutes; yield 8 ½ pints or 17 - 8 oz jelly jars

© Crackerberries 2013

Fig Coffee Cake with Strawberry Fig Preserves

2½ cups flour

1 cup sugar

1 stick butter

1½ tsp cinnamon

2 tsp baking powder

Dash salt

2 eggs

¾ cup orange juice

1½ cup fig conserves

1 cup dry oats

½ cup brown sugar

Combine flour, white sugar and butter with pastry cutter until mixture is crumbly and fine; measure out one cup of mixture and combine with dry oats and brown sugar.  Place the brown sugar mixture in the bottom of a greased Bundt pan.

Add baking powder and salt to main ingredients and stir well.  In large measuring cup combine eggs and orange juice and mix well.  Add to flour mixture and stir just until ingredients are moistened. 

Pour a little less than half of the mixture over the brown sugar mixture in the Bundt pan.  Spoon fig conserve over batter and cover with remaining batter; bake 350º for 35-45 minutes … test with toothpick inserted into center.  Let cool on wire rack for about 5 minutes and then remove from pan, inverting onto serving platter.  Top with strawberry fig preserves and serve warm or cold.

Fig Sauce/Conserves

8 cups fresh figs, stemmed and chopped

½ cup homemade brew, or stout beer

2 cups brown sugar

2 Tbsp candied ginger, finely chopped

1 tsp cinnamon

1 tsp cardamom

1 tsp red pepper flakes

1 cup finely chopped pecans

Combine all ingredients except pecan in preserving pot and bring to a boil.  Reduce heat and let simmer for 45 minutes or until mixture thickens.  Add pecans and cook another 5-10 minutes; spoon into sterilized jars and process in boiling water bath 10 minutes.  Yield:  9 8oz jars

Strawberry Fig Preserves

10 cups figs, stemmed and chopped

5 cups sugar

1 cup white grape peach juice

9 oz strawberry jell-o gelatin

Combine all ingredients in preserving pot and bring to a boil. Reduce heat slightly, but keep a rolling boil and cook for 45 minutes or so; spoon into sterilized jars and process in boiling water bath 10 minutes.  Yield: 14 8oz jars

© Crackerberries 2011