Cardamom Fig Preserves Recipe
Easy Fig Preserves, made without pectin, and a touch of cardamom.
Servings: 6 8 oz jars
Calories: 71kcal
Equipment
- Canning Equipment
- six - 8 oz jars
Ingredients
- 3 lbs fresh or frozen figs
- 3 cups sugar
- zest from one lemon
- ½ teaspoon cardamom powder
- ½ teaspoon cinnamon powder (optional)
- 3 tbs lemon juice
Instructions
- Wash and trim ends off of the figs, then slice in half. Place figs in an eight-quart Dutch oven, top with sugar. Add lemon juice, zest, cardamom, and cinnamon (if using).
- Cook over low heat, uncovered, allowing the sugar to melt slowly, as you gently stir.
- When the mixture begins to boil, lower the temperature and allow the preserves to simmer for 30 to 40 minutes, or until thickened.
- Meanwhile, place the jars and lids in a large pot filled with enough water to fully submerge the jars. Boil for approximately ten minutes to sterilize.
- Carefully pour the preserves into the steralized jars, leaving a ¼" headspace. Wipe off the lids and sides of the jars, then seal tightly with the caps.
- Process in the boiling water for an additional ten minutes, if desired.
- Store in the panty up to a year.
Notes
- Fig Preserves or Fig Jam is not only scrumptious, but it can be enjoyed in a variety of ways.
- For starters, spread some on toasted sourdough loaded with cream cheese, or butter. Ok, maybe that is a bit too obvious.
- One of my other favorite ways to enjoy this recipe is over vanilla ice cream. In my opinion, it's way better than chocolate, or even caramel sauce.
- Fig Preserves and goat cheese are a match made in heaven. I use these complementary ingredients to make fig pizza.
- You can also use this Fig Preserves as a filling for Thumbprint Cookies or fig newtons.
Nutrition
Serving: 2tablespoon | Calories: 71kcal | Carbohydrates: 18g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Fiber: 1g | Sugar: 17g
