FIG AND PISTACHIO CONSERVES
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.
Wash and remove the zest in strips with a vegetable peeler from:
- 1 large orange
- 1 large lemon
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
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)
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.