French Food Friday...Vanilla Fig Preserves

photo and recipe from here

Bonjour mes belles,

As mentioned in my previous post, we have been given a lot of figs and I found this recipe on pinterest.

Vanilla Fig Preserves

25 mins to make, makes 4-5 cups

Ingredients

• 4 cups (662 grams) chopped figs
• 1/2 cup (120 ml) water
• 1 vanilla bean, split lengthwise and scraped to release the seeds
• 4 teaspoons (20 ml) calcium water, mixed according to Pomona's Universal Pectin Instructions
• 1/4 cup (60 ml) lemon juice
• 2 cups (383 grams) sugar
• 1 tablespoon (9 grams) Pomona's Universal Pectin

Directions

1. Add the chopped figs, water, vanilla bean and its seeds to a large, non-reactive saucepan over medium-high heat. Bring to a boil and simmer for 5 minutes or slightly longer depending on how ripe your figs are, stirring occasionally to soften the fruit. Add the calcium water and lemon juice, stir thoroughly.
2. Measure the sugar into a mixing bowl and whisk in the pectin powder until it is completely incorporated and even in color.
3. Bring the fig mixture back to a boil. Add the sugar mixture and stir vigorously for 1 to 2 minutes, or until the sugar and pectin are fully dissolved. Return to a full boil and remove from heat immediately. Remove and discard the vanilla bean.
4. Fill the jars to within 1/4 inch (6 mm) of headspace. Wipe rims clean. Center a lid in place and screw a ring to fingertip tightness or fix clamps in place. Put filled jars in a canner filled with boiling water to cover the jars by 2 inches (5 cm). Boil for 10 minutes, then, using a jar lifter, transfer the jars from the water to a clean dish towel or wire rack. Let cool completely. Remove the rings, wipe clean, label the jars and store in a cool, dark place for up to 1 year. Once a jar is opened, it is good for about 3 weeks in the refrigerator.

bonne fin de semaine à tout le monde, Leeann x