Fig And Pistachio Conserves
0s prep 15m cook 15m ready
5 or 6 half-pint jars Serve this delectable conserve with roasted lamb, a cheese board, or over Greek yogurt. Please read How to Process. Prepare a water-bath canner, gather all your canning equipment, and have ready 6 clean, hot half-pint jars.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 large orange
- 1 large lemon
- 2 pounds fresh figs, stemmed and quartered
- 2 cups sugar
- 1 cup packed brown sugar
- 1 cup dried figs (6 ounces), chopped
- 1 cinnamon stick
- 1 cup roasted unsalted pistachios
- (¼ cup Cognac, brandy, or bourbon)
Let's Cook
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Step 1.
Wash and remove the zest in strips with a vegetable peeler from: 1 large orange; 1 large lemon
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Step 2.
Remove the white pith from the fruit, section, then chop the pulp, discarding the seeds. Very thinly slice the zest. Combine the citrus pulp and zest in a large heavy saucepan with: 2 pounds fresh figs, stemmed and quartered; 2 cups sugar; 1 cup packed brown sugar; 1 cup dried figs (6 ounces), chopped; 1 cinnamon stick
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Step 3.
Bring to a boil and cook, stirring frequently, until the mixture reaches the jelling point, 10 to 15 minutes. Remove from the heat, discard the cinnamon stick, and stir in: 1 cup roasted unsalted pistachios; (¼ cup Cognac, brandy, or bourbon)
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Step 4.
Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.
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