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Nutrition Facts
Serving Size 1 1/2 pint jars 321g Recipe makes 5 1/2 pint jars) The following items or measurements are not included below: vanilla pod limoncello
Calories 676
Calories from Fat 4		(0%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 424mg		12%
Total Carbohydrate 174.8g		58%
	Dietary Fiber 5.3g	21%
	Sugars 169.4g
Protein 1.4g		2%
how is this calculated?

Vanilla Fig Preserves

Recipe #252973 | 45 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ~Rita~
Sep 14, 2007

Sweet fig goodness with a warming hint of vanilla. Use to fill cookies, cakes top a slice of toast or a grilled pork or chicken... Check this thread for step x step directions and photos http://www.recipezaar.com/bb/viewtopic.zsp?t=226477

5 1/2 pint jars (change servings and units)

Ingredients

3 1/2 cups sugar
1 vanilla pod, split
1 largelemon, juice and zest , meat diced
2 lbs fresh figs, quartered
1/4 cup limoncello or Grand Marnier

Directions

1
In a large pot place sugar, vanilla pod and the seeds into the figs, lemon juice, zest and meat of lemon. Do squeeze any juice from the peels into the sugar and figs.
2
Stir to release juices it will be thick. Simmer over low heat stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time.
3
When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
4
Pour into sterile jars and process 10 minutes.
5
Optional for those that like it smoother without chunks you can blend thee figs before adding to sugar or use an immersion blender while cooking.

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Featured Reviews for This Recipe

From: Chef #1361508

On Aug 23, 2009

0 people found this review helpful

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From: Chef #439504

On Aug 17, 2009

This was so easy and good. I am in Seattle and my figs ripen with green skins , so i peeled most of the skins off.(I think they are Desert Figs). I used Vanilla sugar and a little Apricot Brandy and Vanilla extract. So good!

1 person found this review helpful

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From: Irmgard

On Sep 28, 2007

I also did not have a vanilla pod so I added 2 tbsp. of pure vanilla extract, and I blended the preserves as well but left in a few bigger pieces. It tastes very nice right out of the pot. We look forward to having it on toast!

5 people found this review helpful

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From: Nic

On Sep 24, 2007

Wonderful! I made only half the amount and wish I had made more now. I used vanilla sugar and 1 teaspoon of vanilla paste as I didn't have a vanilla pod on hand, and I blended the preserves before pouring into the jars. The smell was incredible, the vanilla really coming through. Thank you for posting this delicious recipe, and I'm off to get some more figs!

4 people found this review helpful

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