Fig Preserves Recipe

I have a wildly productive fig tree. It must know that its neighbors (2 pear trees, 4 peach trees and 1 apricot tree) took this year and last year off. And, it must be aware that I am annoyed because they did, because it is fruiting frenetically. Ok, maybe not all that frantically...but I will be processing at least 3 canner loads of them as fig preserves.

If you are new to canning/preserving, then you might not know what I mean when I say "canner load". A canner load depends on what size pot, dutch oven or pressure cooker you are using. For the utensil I use, a canner load is 6 pints. A little quick arithmetic will tell you that I am expecting to harvest at least 2 gallons of figs to preserve from my prolific ficus.

If you don't have a fig tree, then procure your figs from your local farmer's market or perhaps a generous neighbor. At any rate---local is the way to go. My figs are 100% organic. I don't spray them with anything but water and liquid fertilizer.

The ants love the really ripe ones. They will be so sugar-drunk they won't even move when you pick the fig they're clinging to like flotsam! But you can wash them off under the faucet. Or, leave them on for a little protein. No, I'm just kidding!

This recipe is basic and flexible. Feel free to experiment by adding additional fruit (such as strawberries) as a part of the quantities called for of the figs. It uses a sliced lemon. However, I also have a Calamondin Orange tree.

This species of orange is bitter; even more so than a kumquat. And like the kumquat, it is small. A kumquat is about 1 1/2" to 2" long, and oval. The Calamondin is about the size of a jawbreaker candy, or a ping pong ball--and round. But unlike the kumquat, the Calamondin's peel does not contribute to its palatability. Because the Calamon's taste is decidedly orange-y, I decided to substitute it for the lemon. Not only has no one died yet, nobody's even complained.

One more thing: you will have to decide whether to preserve them whole (as I prefer) or to mash them up while they are cooking. It totally depends on your preference---and your knowledge of who you are planning to gift them to this holiday season.

So, here's the recipe, courtesy of www.hgtv.com:

WHOLE FIG PRESERVES

INGREDIENTS

6 cups fresh figs, stems removed
1 lemon sliced thin and seeds removed
1 + 1/2 cups water
6 cups sugar
(I don't know about you, but that is waaaaay too sweet for my taste--and my health. I made mine with 3 cups Splenda instead. Or, you may wish to use Stevia. Or you may wish to use honey in place of half of the sugar, and add your favorite sugar substitute for the remaining quantity. See what I mean about how forgiving this recipe is?)
2 cinnamon sticks
(I used 3 because I love cinnamon. And I added 1 tsp ginger and 1 tsp nutmeg to it as well)

PROCEDURE

1. Combine water, sugar, cinnamon, plus any other spices you choose in a large saucepan and bring to a boil.

2. Reduce heat to low and add the figs and lemon slices.

3. Cover and cook 45 minutes.

This is the point where if you want preserves that are easy to spread that you need to get your potato masher or forks and mash those bad-boys up.

1. As they cook, sterilize 6 pint jars, lids and bands. Don't forget to sterilize your funnel, too.

2. Prepare the water-bath pot for your jars and allow it to come to a rolling boil. I suggest only filling the pot 1/2 of the depth of its capacity, to allow for water displacement when you add the jars.

3. Ladle the preserves into the funnel-topped jars. If you preserving whole figs, Fill the jars with the syrup to within 1/2" of the rims.

4. Using a sterile towel, wipe the inside and outside rims clean; cover with a sterile lid from the boiling water and add the band and screw it easily tight. Lower each jar into the water bath with tongs. The water must cover the lids of the jars in order for the vacuum seal to occur.

5. At the end of 12 minutes, remove each jar with your tongs and set aside. You should hear each lid pop as it cools. That means it is sealed and sterile---and safe for your family to eat later this year.

Maybe you might decide to create Figgy Pudding for your family this Christmas using what you put up today? (There's a recipe for it online, too.) If you do that, you can be the only person in your neighborhood to finally give those obnoxious carollers what they beg for every year!

https://pixabay.com/photos/christmas-carolers-gentlemen-carolers-2382049/

Recipe sourced from:
https://www.hgtv.com/outdoors/flowers-and-plants/fruit/how-to-make-fig-preserves
Retrieved 8/2/2019