Figgy Pudding Preserves
Although this recipe contains no figs, I substituted raisins. Many recipes call for this substitution in Figgy Pudding and if you want to stay true to the classic, use 1/2 pound fresh figs, trimming off both ends first before adding to food processor. Add, also, 1 tablespoon lemon juice. If using dried figs, boil 6 ounces in apple juice for 10 mintues, over medium heat, until starting to soften and plump. Remove from heat and let sit in hot juice for 1 hour. Add this to the food processor with candied ginger, cinnamon and nutmeg. Continue with recipe.
For 4 Batch(es)
- 2 cup(s) apple juice
- 2 cup(s) raisins
- 2 ounce(s) candied(or crystallized) ginger
- 1/2 teaspoon(s) cinnamon
- 1/2 teaspoon(s) nutmeg
- 2 (3-ounce)pouches liquid pectin
Figgy Pudding Preserves Directions
- In a food processor or blender, pulse first 5 ingredients until ginger and raisins are pulp-like in size, about 1 minute. Remove to a large saucepan and bring to a boil over high heat.
- Stir in the pectin and cook for 1 minute longer, stirring constantly. Remove from heat and carefully ladle the jelly into four half-pint jars, leaving a half-inch space on top. Seal with lid and refrigerate until set, about 6 hours or longer.