photo and recipe from here
Bonjour mes belles,
As mentioned in my previous post, we have been given a lot of figs and I found this recipe on pinterest.
Vanilla Fig Preserves
25 mins to make, makes 4-5 cups
- 4 cups (662 grams) chopped figs
- 1/2 cup (120 ml) water
- 1 vanilla bean, split lengthwise and scraped to release the seeds
- 4 teaspoons (20 ml) calcium water, mixed according to Pomona's Universal Pectin Instructions
- 1/4 cup (60 ml) lemon juice
- 2 cups (383 grams) sugar
- 1 tablespoon (9 grams) Pomona's Universal Pectin
- Add the chopped figs, water, vanilla bean and its seeds to a large, non-reactive saucepan over medium-high heat. Bring to a boil and simmer for 5 minutes or slightly longer depending on how ripe your figs are, stirring occasionally to soften the fruit. Add the calcium water and lemon juice, stir thoroughly.
- Measure the sugar into a mixing bowl and whisk in the pectin powder until it is completely incorporated and even in color.
- Bring the fig mixture back to a boil. Add the sugar mixture and stir vigorously for 1 to 2 minutes, or until the sugar and pectin are fully dissolved. Return to a full boil and remove from heat immediately. Remove and discard the vanilla bean.
- Fill the jars to within 1/4 inch (6 mm) of headspace. Wipe rims clean. Center a lid in place and screw a ring to fingertip tightness or fix clamps in place. Put filled jars in a canner filled with boiling water to cover the jars by 2 inches (5 cm). Boil for 10 minutes, then, using a jar lifter, transfer the jars from the water to a clean dish towel or wire rack. Let cool completely. Remove the rings, wipe clean, label the jars and store in a cool, dark place for up to 1 year. Once a jar is opened, it is good for about 3 weeks in the refrigerator.
bonne fin de semaine à tout le monde, Leeann x