Servings: 8 serving
Equipment
Preserving Jars
Heavy Bottomed Saucepan
Canning Funnel
Ingredients
- Filtered water: 1 cup
- High-quality saffron threads: 1/2 teaspoon
- Fresh, ripe figs, finely chopped: 4 cups
- Raw honey OR maple syrup: 1 cup
- Organic lemon juice and zest : 1 large
Instructions
- Begin by sterilizing your preserving jars. Preheat your oven to 250°F (120°C). Wash the jars and lids in hot, soapy water, then rinse thoroughly. Place the jars on a baking sheet and put in the preheated oven for at least 20 minutes.
- In a large, heavy-bottomed saucepan, combine 1 cup of filtered water with 1/2 teaspoon high-quality saffron threads. Warm over low heat to allow the saffron to infuse the water, approximately 10 minutes, until the water turns a deep golden hue.
- Increase the heat to medium, and add 4 cups of fresh, ripe, and finely chopped figs to the saffron-infused water.
- Stir in 1 cup of raw honey or maple syrup (as per your taste preference and dietary requirements) gradually, ensuring that it fully dissolves into the mixture.
- Add the juice and zest of 1 large organic lemon to the pot, providing a citrusy balance to the sweetness of the figs.
- Using a wooden spoon, gently stir the mixture, ensuring all ingredients are well combined. Keep the heat at a steady simmer, not a rolling boil, to avoid burning the sugars.
- Allow the mixture to cook for about 30-40 minutes, stirring occasionally. The preserves are ready when they have thickened considerably, and the figs have softened and broken down into a jammy consistency.
- To confirm the set, you can perform a gel test by spooning a small quantity of the preserves onto a cold plate. If it wrinkles slightly when you push it with your finger, it is ready.
- Once the preserves have reached the desired consistency, remove the pot from the heat.
- Carefully ladle the hot preserves into your sterilized jars using a canning funnel, leaving 1/4 inch of headspace at the top. Clean the rim of each jar with a clean, damp cloth to remove any spillage.
- Seal the jars with the lids, ensuring they are finger-tight. The heat will create a vacuum seal as it cools.
- Allow the jars to cool at room temperature. You will hear a pop when the lids seal properly. Once cool, check that the lids are concave and do not flex when you press down in the center.
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06/10/2024 10:45 am GMT
