fig spread recipe canning
Turn the heat off add the lemon juice salt and pepper. Remove ginger and mash with a potato masher or puree with an immersion blender depending on desired texture.
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Add the chopped figs and a pinch of salt bring to a boil then reduce heat to low and simmer for 15-20 minutes until thickened.
. Place all the ingredients in a slow cooker and cook for 2-3 hours on low. Measure and add ¾ cup water and sugar to figs. Make the Fig Butter Put the figs in a pot with the water lemon juice and lemon zest.
Bring to a boil and boil for 15 minutes. Transfer mixture to a food processor. Bring to a boil reduce heat and simmer for 30 minutes.
Chop the figs and set aside. Put the filled jars into a canning pot and cover with water at least 2 inches over the jar tops. Use tongs to carefully remove the jars from the water.
Place on a kitchen towel. With kitchen scissors cut off the stems from figs and discard. Add the zests of the orange and lemons and cook for 1 more minute.
Step 2 When stirring use the wooden spoon. Keep jars in hot not boiling water until ready to use. Once boiling lower the heat and simmer uncovered for about 20 minutes stirring occasionally with a wooden spoon until the water has mostly evaporated.
Add lemon juice sugar and reserved liquid to the saucepan boil to dissolve the sugar. Place over high heat and bring to a boil. If mixture is too thin at this point turn crockpot to high and prop lid.
In a medium sized saucepan or small pot add the figs sugar and water. Add the pecans and simmer for 3 minutes. Pour the sugar over the figs cover the pot and let sit overnight.
Step 1 In a small saucepan add the figs sugar water vanilla extract and ground vanilla bean extract. Prepare canner and washsterilize 6 half-pint mason jars.
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