© Young & Hungry
Active Time
25 MIN
Total Time
1 HR
Yield
Serves : 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. Slideshow: Great Jam Recipes

How to Make It

Step 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.

Step 2    

Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil.

Step 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.

Step 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.

Step 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.

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