5 Things To Do This Mabon

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 of sugar
     1 cup of 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. Ladle 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 thumbprint cookies), or just paired with cheese and olives.

I hope you enjoy it!