The Ultimate Guide to Preserving and Canning: Foolproof Techniques, Expert Guidance, and 110 Recipes From Traditional to Modern by Editors Of The Harvard Common Press

Author:Editors Of The Harvard Common Press
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2019-12-10T00:00:00+00:00

◁ GINGERED LEMON-FIG PRESERVES

In this spectacular preserve, a touch of heat from the ginger and a little tartness from the lemons beautifully highlight the lushness of fresh, ripe figs. Try serving sandwiched between gingersnap cookies to accentuate its flavor profile. To ensure proper acidity levels, be sure to use commonly available, full-acid lemons such as Eureka or Lisbon lemons in this recipe.

METHOD: Boiling Water Bath Canning

PROCESSING TIME: 10 minutes

YIELD: 4 to 5 half-pint (235 ml) jars

2 pounds (900 g) ripe figs*

2 tablespoons (16 g) peeled, finely grated ginger

7 medium lemons, divided

4 teaspoons (20 ml) calcium water**

11/4 cups (250 g) sugar

3 teaspoons (9 g) Pomona’s pectin powder

*Not sure how much fruit to purchase? See Measuring Up!.

**For information on how to prepare calcium water, refer to here.

1. Rinse figs, remove stems, and slice them in half lengthwise. (Cut them into smaller pieces if you prefer, or if you’re working with large figs.) Combine figs in a saucepan with grated ginger.

2. Wash lemons thoroughly. Using a vegetable peeler, slice off long pieces of the exterior of some of the lemon peels, avoiding the inner white part. Then, using a chef’s knife, slice these pieces into very thin strips about 1-inch (2.5 cm) long. Repeat this process until you have accumulated 1/4 cup (24 g) of thin, 1-inch (2.5 cm) long strips. Add these strips to the fig mixture.

3. Slice lemons in half and squeeze out their juice, discarding the remaining peels. Divide the juice, setting aside 1/3 cup (80 ml) for later use. Add the remaining quantity to the fig mixture.

4. Bring the fig mixture to a boil over high heat, reduce heat, and simmer, covered, for 12 to 15 minutes or until lemon peels are soft, stirring occasionally. Remove from heat.

5. Measure 4 cups (946 ml) of the cooked fig mixture (saving any extra for another use) and return the measured quantity to the saucepan. Add the reserved 1/3 cup (80 ml) of lemon juice and calcium water and mix well.

6. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

7. Bring fig mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the preserves come back up to a boil. Once the preserves return to a full boil, remove from heat.

8. Ladle hot preserves into hot, sterilized jars, leaving 1/4 inch (6 mm) of headspace.

9. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight.

10. Lower filled jars into water bath canner. Place lid on canner, return to a rolling boil, and process for 10 minutes (adjusting for altitude if necessary; see Adjust for Altitude!).

11. Remove jars with a jar lifter and allow to cool undisturbed on a clean dish towel away from any drafts for 12 to 24 hours. Confirm that jars have sealed properly. Refrigerate any jars that have not sealed and use within 2 weeks. Label the remaining jars with the recipe name and date before storing.

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