• Prep Time:
  • Cooking Time:
  • Serves: 1 Batchngs

Figs (Fresh) (Hot Pack)

  • Recipe Submitted by on

Category: Canning, Fruit

 Ingredients List

  • Figs should not be too ripe. Leave on the stems. Wash thoroughly. Cover
  • with fresh water and boil for 2 minutes. Drain and use this water to make
  • a thin syrup (3 c. water to 1 c. sugar). Boil figs 5 minutes in syrup. Pack
  • into clean jars, filling to within 1/2 inch of top of jar. Put on cap,
  • screwing the band tight. If a sweeter product is desired, make a heavy
  • syrup (1 c. water to 1 c. sugar)and combine equal parts of the heavy syrup
  • with corn syrup. Add a few slices of lemon to the syrup and boil the figs
  • for 5 minutes before packing them into the jars. Adjust jar cap and
  • process. Process 30 minutes in boiling water bath, or in pressure canner 10
  • minutes at 5 pounds pressure.
  • Source: Kerr Canning Book
  • Posted to MM-Recipes Digest by on Sep 05, 99


Recipe via Meal-Master (tm) v8.05

Title: Figs And Clementines Poached in Port
Categories: Food5, Food networ
Yield: 4 servings

150 ml Port
100 g Granulated sugar
Prepared rind of 1 lemon
1 Cinnamon stick
8 sm Fresh figs
4 Clementines; peeled

Creme fraiche
Ground cinnamon

Place the port, sugar, lemon rind and cinnamon stick in a pan with 150ml of
water. Heat gently, stirring until the sugar has completely dissolved.
Bring to the boil and boil rapidly for 3 minutes.

Open out the figs into 4 segments using a knife or leave them whole, if you
prefer. Add to the syrup with the clementines, cover and poach for 6-8
minutes until tender. Transfer the fruit to a serving dish using a slotted

Remove the lemon rind and cinnamon stick from the syrup and discard them.
Bring the syrup to the boil and boil rapidly until reduced by half. Pour
over the fruit and chill.

Serve chilled, with creme fraiche dusted with cinnamon.

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