Healthy Regenerative Lifestyle
“One of the best things about having your own garden, is that you can walk outside and find something to prepare with dinner, or an abundance of something else to preserve. ” Laurie
From Seed To Fork, Egg To Plate.
We may not live on a farm, but we can grow where we live.
September 22, 2016
Urban Farm Lifestyle Magazine Published Weekly
I am fortunate to have a lovely fig tree in my yard, which, over the years, provided many delicious figs. Some years, it did not produce much fruit; other years there was an abundance. This year was one of the abundant ones!
One tried and true recipe I have used often is for fig conserves, from a 1981 Sunset Publishing booklet entitled “Canning, Freezing, and Drying.”
Conserves are different from jam, as they usually contain more than one type of fruit, and usually have nuts or raisins added. (Figs are very easy to use for jams or conserves, as they contain enough natural pectin to thicken the mixture, without the added use of liquid or powdered pectin.)
For this recipe you will need:
2 1/2 pounds fresh figs
2 1/2 cups sugar
1/3 cup bottled lemon juice
1 tablespoon grated, fresh orange peel. (I use a bit more)
1/4 cupped chopped walnuts (I usually use 1/2 cup)
Rinse the figs, then cut off the stems and discard. Chop the figs and place in a 5-quart pot. (I use a blender and do this in small batches.)
Stir in the sugar until well-blended and allow to stand for an hour. (After 1/2 hour, put 5 or 6 half-pint canning jars in the dishwasher, and start the cycle. Place jar lids and bands in very hot water in a sauce pot and heat, but do not boil.)
Now is a good time to get your water bath canner filled approximately 3/4 full over water, and heat water over medium heat. Next, bring the fig mixture to a boil over medium heat and cook, uncovered and stirring often, for about 20 minutes, or until thickened. Stir in lemon juice, orange peel and walnuts.
Bring the mixture to a boil again, and boil for 3 more minutes, stirring constantly.
Have prepared half-pint jars and lids hot and ready. Ladle the conserves into each jar, leaving 1/4 inch headspace.
Wipe the tops of the jars with a clean, damp, cloth before putting on the lids and bands.
Tighten the bands fingertip tight, place jars on a rack in the canner, and bring to a boil, making sure at least an inch of water covers the submerged jars.
Process for 10 minutes, then remove from the heat. Remove the conserves, place on a folded towel, and cover with another dish towel.
You will soon hear little popping sounds, which will tell you the lids have sealed. Later, check that the lids are sealed by gently pushing down on each lid. If it pops back up, the jar did not seal, and you should refrigerate it and enjoy it first!
These conserves are so delicious on toast, crackers, or right from the jar!
Check It Out!
As with all recipes using fruit, use only the fresh, ripe fruits. If the fruit is overripe, do not use in your canning recipe.Make sure to use hot jars, and that your conserves are very hot when ladling into the jars.Wipe the rims of the jars with a clean, damp, cloth to ensure a tight seal.Double check your jars to make certain they are sealed. Refrigerate any jars that did not seal.
A magnetic lid wand and a jar lifter make the job much easier!
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