fresh fig and pecan conserve
(1 rating)
My fig tree is a lovely sight to behold. A beautiful tree in my front yard. You can stand in the branches with the leaves all around you and the sun light filtering through. Then in the summer it offers up the most delicious fruit. The fig must be a misunderstood fruit because my most favorite recipe books do not have a recipe for figs. I found this recipe in one my old Sunset Canning and Freezing books. If you like figs please give it a try. You will be pleasantly surprised. This recipe was doubled because I had so many figs.
(1 rating)
yield
20 servings in a jar
prep time
2 Hr
cook time
25 Min
Ingredients For fresh fig and pecan conserve
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2 1/2pounds fresh figs
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2 1/2 csugar
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1/3 clemon juice
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1 Tbspgrated orange peel
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1 cchopped pecans or walnuts
How To Make fresh fig and pecan conserve
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1Rinse 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. -
2Bring 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.
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3Meanwhile, 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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