Sunday, September 18, 2016
Sunday, September 11, 2016
For those of you who don't know, we have a fig tree in our backyard. Figs are probably one of my favorite fruits. They are only available at the end of the summer for a few short weeks, and this year our tree has been producing nonstop. In fact, it has been producing some of the largest figs I have ever seen. Last year the tree produced just a few small figs, so I was expecting much the same this year. However, due to the amount of rain we have received, the tree was able to produce more than I have been able to eat. Normally I don't share my figs, but this year I was giving them away I had so many. I've also let several dozen go to the bees. I just can't eat them all. And that is when it dawned on me; why not make fig preserves?! And that is exactly what I did.
Over the weekend I went to the store, bought some sugar and canning jars, and set to work. This recipe takes roughly 3 hours to cook and another hour to can it all, but it is well worth it.
4 cups whole or halved figs
2 cups sugar
1 cup water
4 lemon slices, seeds removed
4 half-pint jars
- Gently rinse figs and drain. Remove the stems. You may leave the figs whole or cut them in half as I did.
- In a large, heavy pot, add the water, sugar, and figs. Bring to a boil then reduce temperature to low. Allow to cook for about 3 hours or until very thick. Stir occasionally. DO NOT leave the pot unattended.
- Ladel hot preserves into hot, sterile jars. Place a lemon slice on top of preserves then seal.
- Process in a boiling water bath for 10 minutes. If not processing in the water bath preserves will last up to 1 month in the fridge.
Unfortunately I didn't think ahead to take pictures of the cooking process for the blog, but I do have beautiful after photos. Looks tasty doesn't it?
Fig preserves are great on toast, crackers, scones, cookies (as in thumb print cookies), or just paired with cheese and olives.
I hope you enjoy!