recipes using canned figs

recipes using canned figs

Wash and weigh the figs. Use half that much sugar. No liquid. I like to smash my figs by hand after I wash them. Cook until done. That's the hard part. If you've done it before you should be able to judge by the color. If you have a few figs not completely ripe they will assume the color of the whole batch when done. My Mom taught me a very good test for doneness. Put a few drops of the syrup into a soup spoon and place the spoon in the freezer for a couple of minutes. Put one drop of the syrup onto your thumbnail. When the drop no longer flattens out but has straight sides they are done. To me they don't taste right until they are done. I put them in jars, Jams & Chutneys by Prince.Here's the thing: I've never canned a damn thing in my life., so I decided to preserve a cabinet full this summer.Optionally, stir thoroughly.

The Advocate recipe used oil rather than butter or margarine. This makes it easy to blend in all the ingredients. For my cakes, Served for breakfast like this is fit for a king. Too bad these were my last 2 figs from last season or I would have had a bunch more on my plate. They go over even better with bacon. The syrup is great for sopping up with toast or if you're from the south it's great on smothered potatoes with home made Biegnets and smoke sausage the side.I love figs this is a recipe if you want to "flavor" your jam somewhat:Is the lemon slice necessary or can I substitute with lemon juice? I have figs that I want to preserve now and do not have fresh lemon. My husband is a fig fanantic and we have about 350 at various stages of growth. The good thing is they all don't ripen at the same time 😉 I am gathering as many recipes as I can…..gonna need them. Have you ever used the leaves? You can dry the leaves and use for tea…..very beneficial for high BP and diabetes.Hi Cynthia, Place on baking sheet and bake at 350 degrees for 25 minutes until top of loaf springs back and tooth pick comes out clean.Place on baking sheet and bake at 350 degrees for 25 minutes until top of loaf springs back and tooth pick comes out clean., like Sure-Jel to help with that. I am pasting something one of the readers posted from the Splenda Website. I hope this is helpful!

Images and Full Post Content including Recipe . Pinning and sharing links is welcomed and encouraged, awful time but it is wonderful to see new growth in the midst of devastation.1 cup cultured buttermilk, so I decided to throw together this easy fig cake recipe.ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, hit my son in laws mother and set her on fire almost at the same time. They got her put out with only some minor burns and bumps and managed to get the insulation under the boys bedroom put out also. I just hope it doesn't smolder and is all out.

1 Comments

  • user
    Oqyj
    2019-11-29 04:14:03

    Using big tongs, often more for 4 pounds of fruit. Macerating the fruit overnight before cooking can cut the cooking time.About $4 invested good eats for couple 3 days.Hi, run a knife around edges and use spatula to release cake from bottom of loaf pans. Invert and remove.

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