Meyer Lemon and Dried Fig Conserves with Goat Cheese

A recipe for a sweet and savory Meyer Lemon and Dried Fig Conserve, enhanced with wine, honey and walnuts.

What do you do when the out-of-doors temperature is bone-chilling and you don’t need to go out? I have to be honest…I love a good reason to stay inside and nest.  Give me a good, chilly, rainy (or lately icy and snowy) day and I can easily come up with 127 things to blissfully occupy myself indoors.

Somewhere towards the top of that list of 127 things would be canning and preserving. This is the time of year when I am most likely to put up several quarts of chicken and beef broth, as well as bone broth. And while I prefer making jams and jellies with fresh, seasonal produce, I am not opposed to using dried fruits when appropriate.

PLUS, I was gifted with a lovely, aromatic Meyer lemon by one of my friends just before Christmas and I was looking for a way to use to its best advantage.Ingredients for Dried Fig Conserve with Meyer Lemons, Pears, Honey, Wine and Walnuts

So, with a bag of dried figs, a luscious and sunny Meyer lemon and a few pears…the making and canning of this dried fig conserve is just one of many things that can keep me happily busy on an inclement day.

Meyer Lemon and Dried Fig Conserve

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With figs being a low acid fruit, I am not comfortable totally ‘winging’ a recipe. As such, I used the Fig Preserves recipe in the Ball Complete Book of Home Preserving as a reference, making adjustments but assuring that I kept the Ph low with lemon, lemon juice, white wine and vinegar.

This was also the first time I have canned with Weck jars and very much enjoyed the process. They are more expensive, but there is no guessing about whether or not you have the lids screwed on too tight or too loose.  Plus, they are really pretty and I am a sucker for pretty storage things.

I used my jar lifter for my Ball/Kerr jars, but just ordered The Weck Jar Lifter…I was worried that my Ball/Kerr jar lifter was going to pop the metal brackets off of the Weck jars.

If you are new to canning, I highly recommend The Ball Book of Canning and Preserving. I’ve been canning for years and I still refer to it regularly to make sure I am canning safely.  A basic canning set is also very handy. I am not a collector of unnecessary tools and the tools in these kits are really very necessary for canning. You’d have a hard time pouring the jam neatly into the jars and lifting the jars out of boiling water without some of the tools in a canning kit.

Tools and Equipment I Use For Canning:

5 from 1 vote
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Meyer Lemon and Dried Fig Conserve

A Meyer Lemon and Dried Fig Conserve made with honey, pears and walnuts.  Perfect with your favorite cheese or on your morning toast.

Course Appetizer
Cuisine American
Keyword Meyer Lemon, lemon, fig, conserve, canning, preserves
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 5 1/2 pint jars
Calories 912 kcal
Author lynn

Ingredients

  • 4 sprigs fresh rosemary rinsed well
  • 3 cups dry white wine
  • 1 pound dried organic figs, chopped into thirds or quarters I used Mission Figs
  • 1 large meyer lemon, chopped with rind on. Save any juice that escapes while chopping...you should have at least 2 tablespoons. remove seeds
  • 1 tablespoon bottled lemon juice or enough to total at least 3 tablespoons of lemon juice when combined with juice from the Meyer Lemon.
  • 1 1/2 cups sugar
  • 3/4 cup honey
  • 3 pears, chopped skin removed
  • 3/4 cup chopped walnuts
  • 2 tablespoons balsamic vinegar

Instructions

  1. Prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance
  2. Bring 2 1/2 cups of wine and rosemary to a simmer. 

  3. Turn off heat and let steep while you chop and prepare the remaining ingredients

  4. After 30 minutes, or when all other ingredients are prepped, remove rosemary branches and remeasure wine.  Add additional wine so that you still have 2  cups, in case any evaporated while it simmered.

  5. Pour wine into your jam pan or wide-bottomed stainless steel pan and add chopped figs, chopped Meyer lemons and lemon juice

  6. Bring mixture to a full boil that cannot be stirred down.

  7. Add sugar, honey and pears, stirring to dissolve and return mixture to a full boil.  Stir constantly and let boil for 1 minute.

  8. Stir in walnuts and balsamic vinegar and remove from heat.

  9. Spoon your jam into hot jars, leaving 1/4 inch headspace if using Ball/Kerr jars or 1/2 inch if using Weck jars

  10. Remove air bubbles and wipe rim with white vinegar.
  11. Center lid on jar and screw band down until resistance is met, then increase to fingertip tight. Or, if using Weck Jar, place rubber gasket, glass lid and metal clips on the jar.

  12. Place jars in canner, making sure they are completely covered with water by at least one inch.

  13. Cover pot and bring to a boil

  14. Boil for 10 full minutes, or adjust for altitude via Ball Complete Book of Home Preserving. The time to bring your pot to a boil should not be counted in the 10 minutes boil time.

  15. Turn heat off, remove lid and let sit for 5 minutes
  16. Remove your jars from the pot and let them sit, undisturbed for 24 hours.  Your Ball/Kerr jar lid centers should pop down when sealed and the orange tab on the Weck jars will slightly curve down.


Recipe Video

Recipe Notes

This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.

Nutrition Facts
Meyer Lemon and Dried Fig Conserve
Amount Per Serving
Calories 912 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 21mg 1%
Potassium 954mg 27%
Total Carbohydrates 183g 61%
Dietary Fiber 13g 52%
Sugars 158g
Protein 6g 12%
Vitamin A 0.5%
Vitamin C 8.9%
Calcium 19%
Iron 17.7%
* Percent Daily Values are based on a 2000 calorie diet.

So…this dried fig conserve…wow!

I found myself eating it by the spoonful….please don’t judge.

Walnuts and Honey make this Meyer Lemon and Dried Fig Conserve all that much better.

Let me see if I can put the taste into words (hold on a second, I need to get a jar and a spoon to be as accurate as possible)

OK…I’m back.  So…in each bite there’s clearly the fig, but it’s accompanied with the sublime flavor of the Meyer lemon rind which gives it just a little tang. Don’t try to substitute a regular lemon…you really do need a Meyer Lemon.  Not only is the rind of the Meyer edible on it’s own, but its flavor just can’t be replicated with a regular lemon.

(Wait a minute, I need another bite) And then there’s the earthy crunch of the walnuts! The Balsamic vinegar is barely there, just enough to offset the sweetness from the honey and sugar.

There’s no overt taste of rosemary, it’s very subtle, in the back.

Jars of Meyer Lemon and Dried Fig Conserve

Weck Jars, Tulip 1/5 Liter

So, you’ve made your Dried Fig Conserve and after you’ve given one to your mom (because she birthed you after all…it’s the least you can do) and you ate one full jar (because you lack self-restraint), what is the best way to enjoy this deliciousness?

  • When I made it, I had a lovely meat and cheese board in mind. We have enjoyed it over Manchego and Goat cheeses and I will surely be using it for that purpose again in the near future…like next week.
  • But what about in a grilled cheese sandwich with a smear of dried fig conserve?  Maybe with some gooey Brie and a slice or two of prosciutto?
  • It will also make a lovely topping over your morning yogurt or oatmeal.
  • And of course, it will only do good things to your biscuit or toast.
  • Serve a dollop alongside your pork roast
  • If you make rugelach, it will be a great filling.

Meyer Lemon and Dried Fig Conserve with Goat Cheese on Crackers

If you love this dried fig conserve and are looking for more sweet preserve recipes, check these out:

Bookmark this page or pin this image if you think you’d like to make this Meyer Lemon and Dried Fig Conserve:

 

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Until next time…

Hugs,

 


 

 

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Spiced Golden Plum Jam

 


5 Comments

  1. Beth

    January 10, 2018 at 5:09 pm

    This recipe sounds delish and I would like to print the recipe, but can’t get the print link to work in be post. Could it be, the problem is on my end? Thanks!

    Reply
  2. Barbara Juneau

    January 10, 2018 at 10:48 pm

    Love figs and will keep this one for the next “indoor day” to give it a try!

    Reply
    • lynn

      January 12, 2018 at 7:34 am

      Oh Barbara…it is heavenly. My struggle is that I am eating it straight from the jar!

      Reply
  3. Claudia Carlin

    January 18, 2018 at 5:22 pm

    Just finished making this recipe, of course doing the taste test as the batch was ready to go into the jars. It is just out of this world delicious! We really love it. 1 change I had to do in this recipe was substitute Splenda for the sugar for dietary reasons, but did use the honey. The base wine was a Sauvignon Blanc. I was really curious how this recipe could ever come together with this variety of ingredients, but it sure did, very impressed.

    Reply
    • lynn

      January 19, 2018 at 8:53 am

      Oh Claudia, I am so glad you are enjoying as much as we do! My challenge is keeping my spoon out of the jar…it is so delicious just by the spoonful. Don’t say I didn’t warn you!

      Thank you so much for taking a few minutes to share your thoughts.

      Please know they are so very appreciated.

      Happy Noshing my friend.

      Hugs,

      Lynn

      Reply

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