Today was another day of putting up some fig in commercial jars. Our
receipe uses 76% cooked down and then pureed fresh figs,18% white cane
sugar,5% single strength lemon juice & 1%low sugar pectin. We made and
poured and steam sealed around 100 cases. Two people can accomplish
this amount of preserves in 5 hours working time. The preserves
themselves are fairly thick, where chefs can use the preserves as an
ingredient to some other food sauces. The color is a pretty red/pink.
In time perhaps two months, the color will fade to the normal fig color
(brown). This preserve could easily be made without the use of pectin.
However we use pectin to help prevent separation of liquids which
increases color loss. So many recipes today use so much added sweetner
that the fruit being used is just vague in the tastebud background.
However for some people regarding cooked fresh figs, the more in the
background the fig taste the better. For others fig first is a must. CC