Fresh Fig And Pecan Conserve Recipes

Steps:

• 1. Rinse figs; clip and descard fig stems; chop figs and place in a 5 quart pot. Stir in sugar until well blended and allow to stand for 1 hour.
• 2. Bring mixture to a boil over medium heat and cook, uncovered, stirring often for about 20 minutes or until thickened. Stir in lemon juice, orange peel, and nuts. Bring mixture to a boil again; boil, stirring often, for 3 minutes.
• 3. Meanwhile, prepare 5 half-pint canning jars. Sterilize jars by immersing them in water and boiling them for 15 min.; keep them immersed in the hot water until ready to fill. Pour cooked fruit into hot jars, to within 1/4 inch of top. Wipe rims with a clean, damp cloth. Place lids on jars and screw on ring bands as tightly as you comfortably can. Let cool on a towel out of draft; then press lids with your finger. If they stay down, they're sealed. Label and store in a cool, dark area.

Steps:

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

Steps:

• Preheat oven to 425 degrees.
• In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly.
• Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg.
• Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.