My F&W
quick save (...)
Fig, Orange & Pistachio Conserve Recipe
© Young & Hungry

Fig, Orange & Pistachio Conserve

  • ACTIVE: 25 MIN
  • SERVINGS: makes three 1/2-pint jars

According to chef Ernest Miller, a conserve is a jam-like condiment made from two or more fruits, including dried fruit or nuts. He especially likes their complex flavor and texture. In this conserve, he uses an iconic California trio: figs, oranges and pistachios.

  1. Three 1/2-pint canning jars with lids and rings
  2. 1 1/4 pounds Black Mission figs, cut into 1-inch pieces
  3. 2 cups sugar
  4. Finely grated zest of 2 oranges
  5. 1/2 cup fresh orange juice
  6. 2 tablespoons fresh lemon juice
  7. 1/2 teaspoon cinnamon
  8. 1/8 teaspoon ground cloves
  9. 1/3 cup raw shelled pistachios
  1. Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.
  2. Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil.
  3. Meanwhile, in a medium saucepan, combine the figs with the sugar, orange zest and juice, lemon juice, cinnamon and cloves. Bring to a boil, stirring to dissolve the sugar. Boil over moderately high heat, stirring occasionally, until reduced to 3 cups, about 10 minutes. Stir in the pistachios.
  4. Using the sterilized tongs, remove the jars from the hot water and transfer to a rimmed baking sheet. Ladle the conserve into the jars, leaving 1/2 inch at the top. Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely but not too tightly.
  5. Using canning tongs, lower the jars into the boiling water of the pot with the rack at the bottom, making sure they are covered by at least 1 inch of water. Boil over high heat for 15 minutes. Using the canning tongs, transfer the jars to a rack to cool until the lids seal (they will look concave); refrigerate any jars that do not seal. Store the sealed jars in a cool, dark place for up to 6 months.
Serve With Grilled bread with fresh ricotta.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.