Fig Conserve

Dusty&Sarah's Note:

From Epicurean.com Yum!

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 2 lbs ripe figs
• 1 cup crushed pineapple
• 2 medium lemons, cut in small pieces
• 1/2 teaspoon salt
• 1 cup chopped pecans
• sugar

Directions:

1. Wash figs and cut in pieces.
2. Mix with pineapple and lemons and put into a boiler with a an equal amt of sugar and the 1/2 teaspoons salt.
3. Bring slowly to boiling point and simmer gently until thickened, but still a little runny.
4. Stir in nuts; put in hot jars.
5. Yield/serving size is a guess as I have not made this yet.

Reviews

[Chef PotPie]

WOW! I made half the recipe because I didn't know for sure if I would like any kind of fig jam. I get figs off our tree down at the beach to put on flatbreads with goat cheese, etc. So I figured I would try this easy recipe, since I was already putting a good deal of figs into the dehydrator. Oh my goodness! Can I even wait till morning to put this on an English muffin? FABULOUS! I made half, used 8 oz canned crushed pineapple, undrained. I simmered it for nearly an hour to where it seemed a little syrupy to me. Then to check the consistency, I put about 2 tablespoons in a small pyrex bowl, and in a larger bowl with ice, to see how it would be. Perfect spreading consistency. This conserve is fantastic! If I can get yet enough figs off our tree I will be making the whole batch, many jars to give as gifts, and some saved for us! Dusty and Sarah, thanks for setting me right with my fig tree! 1/2 this recipe made exactly 4 half pint jars. Keep everything hot, seal, and turn upside down. They all sealed fine without the water bath.

[PaulaG]

This is awesome. The fruits cook down to a beautiful amber color. I used an 8 oz can of crushed pineapple in juice and didn't bother to drain before adding. The yield was 5 1/2 cups which was processed in a water bath for 10 minutes.