{"id":5393,"date":"2021-07-17T03:05:16","date_gmt":"2021-07-17T08:05:16","guid":{"rendered":"https:\/\/www.domesticgourmet.com\/confitura-de-higos-grand-marnier\/"},"modified":"2025-12-27T21:34:59","modified_gmt":"2025-12-28T02:34:59","slug":"confitura-de-higos-grand-marnier","status":"publish","type":"post","link":"https:\/\/www.domesticgourmet.com\/es\/confitura-de-higos-grand-marnier\/","title":{"rendered":"Confitura de higos Grand Marnier"},"content":{"rendered":"\n

\u00bfBuscas un complemento vers\u00e1til y elegante para los alimentos b\u00e1sicos de tu cocina? Estas conservas de higos caseras son la forma perfecta de impresionar a los invitados y elevar las comidas cotidianas. Tanto si est\u00e1s planeando una noche de vino y queso, sirviendo un brunch de fin de semana o terminando una pizza<\/a> artesana casera, las conservas de higo a\u00f1aden un toque rico y sofisticado tanto a los platos dulces como a los salados. <\/p>\n\n

Las conservas de higos son perfectas para regalar y entretener<\/h3>\n\n

Esta receta, elaborada en peque\u00f1as cantidades, rinde para seis frascos de mermelada de higos de 240 m<\/a>l cada uno, ideal para abastecer tu despensa o para regalar.\n\u00a1Siempre son un \u00e9xito entre amigos y familiares! \u00a1Siempre son un \u00e9xito entre amigos y familiares!<\/p>\n\n

Qu\u00e9 necesitar\u00e1s<\/h3>\n\n

Para empezar, necesitar\u00e1s una olla para conservas <\/a>y un kit b\u00e1sico<\/a> para envasar alimentos para preparar y sellar tus frascos de forma segura. <\/p>\n\n

\u00a1iBuen provecho!<\/p>\n\n

Seleccionamos de forma independiente todos los productos que presentamos en Domestic Gourmet y es posible que ganemos una comisi\u00f3n de afiliaci\u00f3n cuando compres a trav\u00e9s de los enlaces de este sitio.<\/em><\/em><\/p>\n

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Grand Marnier Fig Preserves<\/h2>\n
Tender sweet figs preserved in a syrup with a hint of Grand Marnier. <\/span>
<\/div>These are shelf-stable once the canning process is complete for 1 year. You can forgo the canning process and refrigerate for up to 3 months. <\/span><\/div>\n <\/div>\n \n
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Tiempo de preparaci\u00f3n <\/span>20 minutos<\/span><\/span> min<\/span><\/span><\/div>
Tiempo de cocci\u00f3n <\/span>40 minutos<\/span><\/span> min<\/span><\/span><\/div>
Resting Time <\/span>12 horas<\/span><\/span> h<\/span><\/span><\/div>
Tiempo total <\/span>13 horas<\/span><\/span> h<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Equipo<\/h3>
  • Canner<\/div><\/li>
  • Canning jars<\/div><\/li>
  • Wide mouth funnel<\/div><\/li>
  • Rubber spatula<\/div><\/li>
  • Large pot<\/div><\/li>
  • Wooden spoon<\/div><\/li>
  • Jar ruler<\/div><\/li>
  • Jar tongs<\/div><\/li><\/ul><\/div>\n

    Ingredientes<\/h3>
    • 18<\/span> oz<\/span> Dried figs<\/span><\/li>
    • 3\u00bd<\/span> cup<\/span> granulated sugar<\/span><\/li>
    • 3\u00bc<\/span> cup<\/span> purified water<\/span><\/li>
    • \u2153<\/span> cup<\/span> fresh squeezed OJ<\/span> You can substitute with store bought orange juice<\/span><\/li>
    • 1<\/span> tbs<\/span> fresh-squeezed lime juice<\/span> You can substitute with sour orange or lemon<\/span><\/li>
    • 1.75<\/span> oz<\/span> fruit pectin (or 1 pack sure-jell)<\/span><\/li>
    • \u00bd<\/span> cup<\/span> Grand Marnier<\/span> You can substitute with any orange liquor <\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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      Elaboraci\u00f3n paso a paso<\/h3>
      • Fill your canner with water and set to a light simmer.<\/span><\/div><\/li>
      • Wash your canning jars and place inside canner to lightly simmer and sterilize while you prepare your preserves. <\/span><\/div><\/li>
      • If you do not have a canner, you can place a washcloth on the bottom of your deepest pot to cushion your jars and prevent them from cracking. Your pot must be deep enough to cover your jars by a minimum 1 inch of water.<\/span><\/div>
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      • In a large pot bring dried figs and water to a boil and then lower to a simmer for 20 minutes.<\/span><\/div><\/li>
      • Place a glass plate in the freezer. You'll need this later for a gel test.<\/span><\/div><\/li>
      • Once your figs are soft, add in fresh squeezed orange juice, lime juice and fruit pectin. Mix well.<\/span><\/div><\/li>
      • Bring back up to a rolling boil and add your sugar all at once. Seriously, dump it all in and stir continuously for about 1 minute, until the sugar has dissolved and the stirring does not stop the boiling.<\/span><\/div><\/li>
      • Remove pot from heat, stir in the Grand Marnier and skim the foam off the top. If you want less of a liquor flavor, cook down the alcohol for another minute or two. You can complete this step to taste, be careful not to burn yourself with the scalding preserves. <\/span><\/div><\/li>
      • Remove the cold plate from the freezer. Pour a teaspoon of the preserves in the middle of the plate, with your finger, swipe down the middle of the preserves and check that they separate and slowly meld back together. If you've achieved this gel-like consistency, then your preserves are ready for canning. If not, continue to boil the preserves for another minute or two and repeat the test. <\/span><\/div>
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      • Fill your jars while they are still hot so they do not break with the freshly boiled preserves.<\/span><\/div><\/li>
      • Wipe the rim with a moist paper towel, a sticky rim will make it nearly impossible to open after canning. Twist on the lid until it's just tight but not too tight. You want the air inside to be able to escape once you boil them but no water to seep in. If you have a stone counter top, put a towel down so the cold counter doesn't crack your hot jars.<\/span><\/div><\/li>
      • Fill jars, leaving a \u00bc inch of room at the top. I like to use a wide-mouth funnel to make filling the jars easy and mess-free.<\/span><\/div>
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      • Place full jars back into the canner, making sure that jars are covered by at least 1 inch of water. Cover your pot with the lid and bring to a boil, boiling for 10 minutes.<\/span><\/div><\/li>
      • Turn off heat, remove lid and let sit for 5 minutes.<\/span><\/div><\/li>
      • Remove jars from the canner and set them on a towel to seal. Let them sit on your counter, on top of a towel, until the jars have reached room temperature. If the jars have not sealed after 12 hours, you can repeat the canning process. You'll know when the jars have suctioned by either hearing a loud "snap!" or seeing the indentation on the lid.<\/span>
        <\/div>Once properly sealed, this is shelf-stable for 1 year.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        Notas<\/h3>
        How to include your child(ren):\u00a0 <\/strong>Fill your clean kitchen sink with warm soapy water and let them wash your jars and lids.\u00a0 They can help set up your mise en place, too!\u00a0 Read them the ingredient list, watch as they collect the ingredients and help them to measure everything according to the recipe.\u00a0 This exercise helps sharpen fine motor skills, listening skills and elementary math!<\/span><\/div><\/div>\n \n
        \n \n \n \n
        <\/g><\/svg><\/span> Plato: <\/span>Condiment<\/span><\/div>
        <\/g><\/svg><\/span> Cocina: <\/span>American, French<\/span><\/div>
        <\/g><\/svg><\/span> Palabra clave: <\/span>Quick & Easy, Sauce<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>\n

        \u00bfHas hecho esta receta?<\/h4>\n\n

        Por favor, \u00a1hazme saber c\u00f3mo te ha quedado! Deja un comentario a continuaci\u00f3n, etiqueta a @domesticgourmet<\/a> en Instagram<\/a> y usa el hashtag #domesticgourmet.<\/p>\n\n

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