Sunday, September 11, 2016

Recipe: Old Fashion Fig Preserves


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.

Ingredients:
     4 cups whole or halved figs
     2 cups sugar
     1 cup water
     4 lemon slices, seeds removed
     4 half-pint jars

Directions:
  1. Gently rinse figs and drain. Remove the stems. You may leave the figs whole or cut them in half as I did.
  2. 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.
  3. Ladel hot preserves into hot, sterile jars. Place a lemon slice on top of preserves then seal.
  4. 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!

 

4 comments:

  1. Looks delicious! I made fig compote on top of pork chops eariler this year. Just lovely. This may have to happen in my kitchen! Thanks for sharing!

    ReplyDelete
    Replies
    1. Get a fig tree if you don't already have one. Otherwise it isn't worth the money to buy the figs and reduce them. Fresh figs cost an arm and a leg in the store because they are so fragile. They go bad quickly and bruise easily.

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  2. Why do you put a lemon on top of figs in jar

    ReplyDelete
    Replies
    1. To add a little tangy kick. They can be cooked within the preserves as well or omitted. Completely optional.

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