ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Fig Preserves with Splenda, Carol in Ar

Misc.
She uses 2 lbs. figs to 2 cups Splenda. She cooks the same as preserves, but freezing them, because the person who gave her the recipe said they did not hold in jars. She cooks them over a medium heat for 1 to 1 1/2 hours. If you are a beginning canner, I would recommmend that you get the Ball Blue Book of Preserving in the canning section of Wal-Mart. You probably can find the booklet elsewhere. Hope this helps.
MsgID: 0073355
Shared by: Patsy, La
In reply to: Thank You: Fig Preserves
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: FIG PRESERVES
  Jane in TX
2 Recipe: Fig Preserves
  gramaj
3 Recipe(tried): Fig Preserves
  Patsy, La
4 ISO: Fig Preserves
  CAROL, AR
5 Recipe(tried): Fig Preserves, Carol, Ar
  Patsy, La
6 Thank You: Fig Preserves
  CAROL IN AR
7 re: Fig Preserves with Splenda, Carol in Ar
  Patsy, La
ADVERTISEMENT
Random Recipes
  • Roasted Beet Salad (Barbarossa)
  • ROASTED BEET SALAD (BARBAROSSA) 2 1/2 pounds red beets (about 6 of roughly the same size) 2 1/2 pounds golden beets (about 6 of roughly the same size) 6 tablespoons extra virgin olive oil 1/2 cup red wine vinegar 4 te...
  • How to Freeze Peaches or Nectarines
  • HOW TO FREEZE PEACHES OR NECTARINES PREPARATION Select well-ripened fruit and handle carefully to avoid bruising. Sort, wash and peel. (You peel by blanching in boiling water until the skins will slip off...
  • Mrs. Santa's Peppermint Cream Fudge
  • MRS. SANTA'S PEPPERMINT CREAM FUDGE 2 1/2 cups sugar 2/3 cup evaporated milk 1 stick (1/2 cup) butter or margarine 8 ounces vanilla milk morsels* 1 (7 ounce) jar marshmallow creme 1/2 cup chopped pecans 1/4 cup plus 2...
  • Hardees Sausage Gravy
  • I normally do not use packaged gravy but this one beats anything I can do. My brother-in law found it at our local Sara Lee bread store but would think you could get it anywhere. Our Hardees closed and my husband loved...
  • Black Angus Baked Potato Soup
  • BLACK ANGUS BAKED POTATO SOUP Source: Black Angus Restaurant Servings: 10 4 large baking potatoes 2/3 cup butter or margarine 2/3 cup flour 6 cups milk 3/4 tsp salt 1/2 tsp black pepper 1/2 tsp white pepper 4 green o...
  • Jack Rabbit Red Beans and Rice
  • JACK RABBIT RED BEANS AND RICE Source: Jack Rabbit Bean package FOR THE SOUP: 1 (6 ounce) packages Jack Rabbit small red beans water 1 lb ham hocks 1 cup chopped onion 1 cup chopped...
  • Crock Pot Beef and Peppers
  • CROCK POT BEEF AND PEPPERS 2 green bell peppers, sliced thin 2 lb lean round steak 1/2 onion, finely chopped or 2 tbsp minced dried onions 1 cup beef broth 1 garlic clove, minced 2 tbsp low sodium soy sauce 1 tsp...
ADVERTISEMENT
  • Mr. Steak Continental Sandwich - Information
  • No exact recipes for the Mr. Steak Continental Sandwich but lots of discussion. Here are some of the most helpful that may help you recreate the sandwich. "I worked at Mr. Steak for over 5 years. I have tried and tried ...
  • Spanish Vegetable Paella
  • SPANISH VEGETABLE PAELLA 2 tsp olive oil 1 cup diced onion 2 cups sliced green or red bell peppers 1 cup sliced zucchini 1/2 cup sliced yellow squash 1/2 cup sliced carrots 2 cups diced tomatoes 2 cups uncooked long-g...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Fig Preserves with Splenda, Carol in Ar
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!