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fig preserves – oh yes!

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snap of the day

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Dear Husband in the Kitchen!

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Since retirement, my Sweetheart has proven to be quite adept in the kitchen.  Some of his specialities are:

  • Peanut brittle
  • Gumbo
  • Shrimp Etouffee
  • Omelets (breakfasts – each day of the week!)
  • FIG PRESERVES!

Recently, Hubby and Oldest Colorado Grandson went fig-gathering – filching figs from a friend’s tree.  The result of this excursion  provided delicious fig preserves – bless my husband’s heart (and cooking skills!).

I never had it so good!!

Our first home in Seguin had a large yard with a great many trees;  one of the trees was a loquat tree.

I recall the delicious loquat jelly Hubby made one year; however, gathering loquats is a bit different from gathering figs (much more labor intensive with the smaller loquats).

Ah – I love a man in the kitchen!


mmmmmmyes! Fresh figs!

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FIG PRESERVES

Ingredients:
4 Cups whole figs
2 Cups sugar
2 Lemon slices, seeds removed
1 Cup water
1 pinch salt
Yield:  About 4 pint jars

Wash figs in baking soda and water. You may do this in the sink. Rinse well and drain.  Remove the stems.  Leave whole or cut in half–your choice.

In a large, heavy pot, add all the above ingredients. Cook on low for several hours, about three, stirring occasionally so mixture does not stick or burn. DO NOT LEAVE POT UNATTENDED because burning happens quickly.

Cook until very thick.

Ladle hot preserves into hot jars, using canning funnel and oven mitt.

Make sure your lids and bands are boiling hot!

After filling jars, wipe the rims with clean cloth so lids will form tight seal.  Using oven mitt and hot pad, put the hots lids on the hot  jars and then tighten the hot bands.

Process in boiling “granny bath” for 10-15 minutes.  (Or preserves may be stored in fridge for up to one month without the bath.)

If you would like to cook large amounts, just remember that you use half the amount of sugar to figs.