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Oct 3, 2007

  Included is a lower cal/carb option for those of us who watch our sugar intake - see the note below!

Here's the sugar guide:
Ratio: one cup sugar to one cup chopped fresh figs (it works the same for one pound of sugar to one pound of fresh figs; one palmful of sugar to one handful of figs -- you get the picture...)

Grated lemon zest or finely sliced bits of lemon (the paper thin slices make the preserves delightfully like a marmalade - leave them out if this does not please you)***

Basic Directions: Cut up the figs as fine as you like. Mix the figs with the sugar and let rest in a covered plastic or glass container overnight. The next morning, cook the mixture down over very low heat until it is soft and thick. Spoon into hot canning jars and cover with lids you've had soaking in boiling (hot) water. The lids will seal as the jam cools. Refrigerate any jars that do not compress and seal.

That's basically it and the recipe has been winning blue ribbons for generations. Everything else is the individual cook's imagination. We like it less sweet and cut back on the sugar.  We have had this with a lot of citrus grated and sliced into it; with raisins cooked into it; with cinnamon and other spices. Be careful - the taste of the figs is rich but light and can be quickly overpowered. We recommend trying a straight batch first and then getting adventurous.

*** New low sugar option! Try the Fig Preserves recipe with "Splenda for Baking" (which is one half sugar and one half Splenda) instead of sugar and since I don't like the sweetness to overpower the figs I used only 2 cups of "Splenda for Baking" for every 8 cups figs. The result was spectacular! Delicious! - (There really is a difference in using the Splenda for Baking, so I'd follow these directions closely! )

Gourmet Variation: A delicious addition to a fig preserve recipe is a drop or two (per jar) of maple flavoring to enhance the natural flavor of the figs. The maple adds just the right touch to the natural flavor of the figs, but only add just a drop or two per jar -- not enough to even be able to identify it as maple. MZ
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Posted: Wednesday October 3, 2007, 7:32 am
Tags: fruit preserves Figs [add/edit tags]

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