Fig Conserve

READY IN: 45mins
Recipe by DustyandSarah

From Epicurean.com Yum!

Top Review by 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.

Ingredients Nutrition

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.

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