Old Fashioned Southern Style Fig Preserves Recipes

Steps:

• 1. Preparing the fruit: *For Figs...wash and slice. Small figs cut in half. Large figs cut into fourths. *For Pears...peel and slice. *Get out a large pot you plan on cooking them in. *Get out a medium size bowl for measuring.
• 2. Measuring: Use the same bowl to measure fruit and sugar. Put into large pot three (3) parts fruit to one (1) part sugar. Be sure to use the pot you're going to be cooking them in. Cover with lid and let stand overnight (not refrigerated) or for 10 to 12 hours to allow the sugar to melt.
• 3. Getting started: Remove lid and stir. Add 3 or 4 tablespoons of lemon juice and stir again. This just makes them a beautiful golden color but it's your choice whether to use it or not. I normally always use it.
• 4. Cooking: Cook on medium-high without the lid. You want a steady rolling boil, stirring occasionally to prevent sticking to bottom of pot. Boil for 1 1/2 hours to 4 hours, depending on amount of fruit you have. A smaller amount won't take as long so use your own judgement.
• 5. Jar them: Laddle them into clean jars and seal tightly. If you want you can turn the jars upside down for 15 minutes then right side up but it's really not necessary. A lot of older people used to do this. (It is not necessary to do a water bath with this recipe). You should hear them "pop" within 30 to 40 minutes. If you have one that doesn't seal, just put it in the fridge.
• 6. Tips: I start checking them after they have cooked for about an hour and a half or so. I put a small amount into a cup and let it get cool to see how runny it is. I keep doing this so I'll know when they're the consistency I want. In the meantime, I put my jars, lids and rings into the dishwasher on the rinse cycle. This way they are sterile. Be sure they are absolutely dry before filling. Also, I always carefully remove the rings before storing. You can reuse the rings but not the lids. Good luck.

Steps:

• 1. Combine dry ingredients, add oil and eggs, beat well; add buttermilk and vanilla, mixing thoroughly. Stir in preserves and pecans. Pour into greased and floured bundt pan and bake at 350 degrees for approximately 1 hour or until done. Cool in pan 10 minutes then remove. Pour warm buttermilk glaze over warm cake.
• 2. Buttermilk glaze: Combine first 5 ingredients in a saucepan; bring to a boil, and remove from heat, add vanilla.

Steps:

• Dissolve the baking soda in about 2 quarts of cool water, and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs, then drain off the water and rinse the figs thoroughly with fresh cool water. Place the figs into a large pot. Add 1 cup water, sugar, butter, vanilla extract, lemon, lemon juice, cinnamon, ginger, and cloves. Very gently stir the mixture to dissolve the sugar, keeping the figs intact as much as possible.
• Bring the mixture to a boil over medium heat; reduce heat to a simmer, and cook until the figs are golden brown and coated in syrup, about 1 hour. Stir gently a couple of times to keep the figs from burning onto the bottom of the pot. Add a pinch of salt, if desired, to tame the sweetness.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the figs into the hot, sterilized jars and top off with syrup, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 2 days before opening.

Steps:

• Combine the whole figs, sugar, and lemon juice in a large saucepan.
• Cook and stir until the sugar is dissolved and the juice is as thick as desired (Grandma uses a candy thermometer and stops at the soft-ball stage).
• Pour the mixture into hot, sterilized canning jars, cap, and store.
• *Can also be used in homemade jam cakes.
• *.