Meyer Lemon and Dried Fig Conserve
A Meyer Lemon and Dried Fig Conserve made with honey, pears and walnuts. Perfect with your favorite cheese or on your morning toast. This Fig Conserve is basically a chunky fig jam recipe using dried fruit and nuts.
Equipment
Ingredients
- 4 sprigs fresh rosemary rinsed well
- 3 cups dry white wine
- 1 pound dried organic figs chopped into thirds or quarters, I used Mission Figs
- 1 large meyer lemon chopped with rind on. Save any juice that escapes while chopping...you should have at least 2 tablespoons., remove seeds
- 1 tablespoon bottled lemon juice or enough to total at least 3 tablespoons of lemon juice when combined with juice from the Meyer Lemon.
- 1 1/2 cups sugar
- 3/4 cup honey
- 3 pears chopped, skin removed
- 3/4 cup chopped walnuts
- 2 tablespoons balsamic vinegar
Instructions
- Prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance
- Bring 2 1/2 cups of wine and rosemary to a simmer.
- Turn off heat and let steep while you chop and prepare the remaining ingredients
- After 30 minutes, or when all other ingredients are prepped, remove rosemary branches and remeasure wine. Add additional wine so that you still have 2 cups, in case any evaporated while it simmered.
- Pour wine into your jam pan or wide-bottomed stainless steel pan and add chopped figs, chopped Meyer lemons and lemon juice
- Bring mixture to a full boil that cannot be stirred down.
- Add sugar, honey and pears, stirring to dissolve and return mixture to a full boil. Stir constantly and let boil for 1 minute.
- Stir in walnuts and balsamic vinegar and remove from heat.
- Spoon your jam into hot jars, leaving 1/4 inch headspace if using Ball/Kerr jars or 1/2 inch if using Weck jars
- Remove air bubbles and wipe rim with white vinegar.
- Center lid on jar and screw band down until resistance is met, then increase to fingertip tight. Or, if using Weck Jar, place rubber gasket, glass lid and metal clips on the jar.
- Place jars in canner, making sure they are completely covered with water by at least one inch.
- Cover pot and bring to a boil
- Boil for 10 full minutes, or adjust for altitude via Ball Complete Book of Home Preserving. The time to bring your pot to a boil should not be counted in the 10 minutes boil time.
- Turn heat off, remove lid and let sit for 5 minutes
- Remove your jars from the pot and let them sit, undisturbed for 24 hours. Your Ball/Kerr jar lid centers should pop down when sealed and the orange tab on the Weck jars will slightly curve down.
Video
Notes
This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
Nutrition
Serving: 1gCalories: 213kcalCarbohydrates: 42gProtein: 1gFat: 3gPolyunsaturated Fat: 3gSodium: 28mgFiber: 2gSugar: 36g
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