Spiced Fig Preserves2014-07-17
- Yield : 12 half pints
- Servings : 12
- Prep Time : 45m
- Cook Time : 2:0 h
- Ready In : 2:45 h
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If you have never tried Spiced Fig Jam…now is the time to make it!!
July is Fig month Pick, them – Cook Them and Can Them and Eat Them.
Afraid of wasp in the trees? Here is an interesting fact about that. From omgfacts.com fig wasps and fig trees have a mutual, or symbiotic, relationship. The way it works is that the fig wasps lay eggs inside the figs, where they can safely grow. In return, the wasps pollinate the figs. The interesting thing is that when a wasp lays its eggs in the tree but doesn’t pollinate, the tree drops the fig, killing all the offspring.
- 1 whole lemon, seeded and finely chopped in food processor
- 8 - 10 cups of fresh ripe figs pureed in food processor
- 4 1/2 cups white sugar
- 1 cup dark brown sugar
- 2 - 3 inch cinnamon sticks
- 2 1/4 tsp fresh ginger peeled and minced
- 1/8 tsp ground cloves
In a food processor, process the figs until coarsely pureed; set aside.
After seeding, finely chop lemon in processor. In a heavy saucepan or Magnalite pot, combine the lemon puree, sugar, cinnamon sticks, minced ginger and cloves.
Add the fig puree to the pot and mix thoroughly.
Simmer on low to medium heat until mixture thickens to jam consistency, stirring often every 10 to 20 minutes. Mixture thickens in approximately one and one half hours to two hours.
Discard cinnamon sticks and fill jars.
Cover tightly and process in a hot water bath