Gingered Lemon Fig Preserves
This is one of the first recipes that I have done and adapted from the Pomona Pectin Canning Cookbook.
- 2 pounds ripe figs (Great for use of dakota, mission, black or brown turkey)
- 1 T. minced crystallized ginger or 2 T. peeled and finely grated ginger root
- 7 pc. medium lemons for rinds
- 1/3 cup bottled lemon juice
- 4 t. calcium water
- 1 1/4 cups sugar
- 3 t. Pomona Pectin powder
Prepare 4-5 half pint , lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing.
Make sure to fill your water bath canner and get the water to a simmer.
Use a veggie peeler and make strips of the outside rind.
Using a sharp knife julienne the rind till you have 1/4 cup of thin strips about 1 inch long.
Wash the figs and remove the stems. Slice them lengthwise.
In a large stainless steel or enameled dutch combine the figs and ginger.
Add your lemon rind and bring to a boil, reduce heat and simmer for 12 to 15 minutes or until the lemon peels are soft, stirring occasionally. Remove from heat.
Measure 4 cups of the cooked fig mixture and return to the saucepan.
Add the bottled lemon juice and calcium water and mix well.
In a separate bowl combine sugar and pectin powder. Mix thoroughly and set aside.
Bring Fig mixture back to a full boil on high heat and slowly add the pectin sugar mixture, stirring constantly. Continue to stir quickly for 1 to 2 minutes to dissolve pectin while it comes back to a boil. Once at a boil remove from heat.
Filling the jars:
On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1/4” headspace.
Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches.
Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels you can order them Here!