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I gave these Spiced Fig Preserves an autumn flavor that is just perfect for the season by adding orange juice, dark brown sugar and warm cozy spices.
Place allspice, cinnamon sticks, cloves and ginger in a square of cheesecloth and tie it closed with a piece of twine (make sure it’s tightly closed so your spices don’t leak out). Be sure that one end of the twine is long enough to tie around the handle of your pot. This will make it much easier to remove the spices from the hot preserves.
In a large sauce pot, combine figs, brown sugar and orange juice. Add the spice bag into the pot, tying one end of the twine around the pot handle. Stir.
Cook mixture at a medium simmer, stirring frequently, until the mixture thickens and groups of large shiny bubbles begin to appear on the surface. This will take about 15-20 minutes. Remove pot from heat.
Remove spice bag and allow preserves to cool. Transfer to a jar or container and refrigerate.
Recipe makes roughly 3 1/2 cups. Preserves will last for 1-2 weeks, stored in the refrigerator. Use a sterile canning process for longer shelf life.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!