I am hoping to make some fig preserves for my Marksville, LA father as a late Father’s Day present. By now you may have thrown them away. Hey Deb and welcome to the bayou! Place 3 tbsp cold water in a small bowl. Great to have you back two years in a row! Those are definitely Cajun names! Is air layering something we can learn to do from a Google search? If you want more yield, then double the recipe!!! Glad to see you are carrying on your grandmother’s fig preserve tradition. It’s been a long time since I made preserves w/mom as she died in 2005. You are most welcome for the recipe, and I really hope you and your family and friends love the jams yo make! I’m so glad to have you come back and visit. My mom always used wax on top of her preserves although I don’t. 3 tablespoons butter, melted and cooled Add cream mixture to bowl and whisk gently to combine. Other options New from $19.85. What do I do with leftover fig syrup. Please let me know if you try it, okay? And that’s the story. I read your message to my mom and she really appreciated your kind words especially because Corinne was such an important person in her life as well. It will only take a minute to leave a comment and you will be automatically entered. It seems somewhere in the world at some time of the year, figs are ripe and people are looking for a good fig preserve recipe. I have been cooking them for 4 hours as of now. This is the first year that my two fig trees have made figs in any quantity. I’m sorry you don’t have figs. Get my latest posts emailed directly to your inbox. And I’m not going to chance ruining the taste. I am from Louisiana so I am a lover of fig preserves. Just wondering—-what is your take on this suggestion? I hope they and you become blog followers! I’m confused!!!!!!!!!!!!!!!!!!! She was a purist, figs, sugar and water. May also use walnuts or almonds in place of the pistachios. Let sit 3 minutes and then drain quickly. Cook slowly. for 3 days if you can gather enough in 3 days to make a small batch. Is the reason for the lemon is aesthetic or does it need the extra acid from the lemon being in each jar. What the heck is going on? This recipe has been done by many and loved by all! I only added about 1 cup of sugar and cooked down to a conserve consistency. The color is really striking, and I’m happy that I didn’t kill it with too much lemon or vanilla. It must be an amazing tree. Usually when we are there the figs are ripening. Again, thanks so much for this information. I wanted to attempt this recipe for fig preserves–it sounds wonderful. I’m sorry I DO NOT personally have one; but if you skim all these comments, I think one of our readers offered up some ideas similar to this. Still used the lemons and cut the water down. Big pot of boiling water, depth at least 1/2 over the top of jars, and boil for 10 minutes!!!!! Baking & Spices. Thanks for stopping by and leaving a comment! Come back any time! My pears didn’t turn out very well. Her recipe is similar to yours, but she adds a dash of vanilla (her mother uses rum). Thanks again for taking the time to come back and comment. Happy Canning!!! So, as I said, you just really never know what you might get. I hope you love them too! How many ounces are in a pint jar???? I was told by a peach farmer to not use water to cook the figs down, and when they are done, then add splenda before transferring them to jars. Bonnie in NC. I have a very old, productive fig tree in Florida and have canned for the first time using your recipe. I haven’t made preserves in a long time and am very excited about trying your recipe. I have done about 9 months research on different recipes and decided the fig would be the most ” cost effective.” This recipe sounds the absolute best that I have come across, but I will be adding the pulp of scraped vanilla beans and anise seeds. I am “evacuated” right now, and somehow I missed seeing your comments. My dad passed away in 2005. Here I am with my grandparents when I was in high school. Thanks for stopping by. Hundreds of folks have tried this one and written back to say they LOVE it. For a 1-pint mason jar, you’ll need about a cup of dried figs. I’ve never heard of it. And I feel fine. During the cooking process, swirl the pot to stir rather than using a spoon to keep from breaking the figs. Pot too hot? Hi Jo Ann and welcome! I made preserves years ago which turned out well but dont have it so am glad i found yours. Altogether, there are four fig recipes. Never tried it and have not done any research on doing so! After 6 weeks, I opened a jar. Cant wait to try your receipe. . Go ahead and take all the jars off the shelf, stack them in a pretty display on the table or counter in good, natural light, and take a few photos for posterity. Thanks for much for coming back and reporting how well your crock pot worked! I’m a little puzzled both by your yield and your question. Happy New Year, Kathy! Larger figs should be quartered before the sugar is added. BW. Lawrence Wells is a co-founder and publisher of Yoknapatawpha Press, an independent press since 1976 in Oxford, MS. His first project there was to edit a photo-biography William Faullkner: The Cofield Collection, which the New York Times named one of the top 10 gift books of 1978. PS: I will forgive you for referring to me as “BM”, LOL!!!!! Where are you located, if you don’t mind telling us? Oh, you touched my heart. I hope by now you’ve made the recipe and all is well. I do hope so as this just sounds devine I’m impressed that you even know! It is growning like crazy, All the figs are green, how long do they take to ripen? Fold one side of dough over the fig mixture, fold the other side to where they lap. Thanks for taking the time to come back and leave a comment. I had so many figs this year that I froze quite a lot, and now that the holiday rush is abating I will make some more fig chutney. I took piano lessons from Dorothy until I graduated from high school. If the vacuum is still good and it pops when I open it, what else do I need to check? I do hope the step by step helps spark your memory!! We like ours kinda thick, not running off the biscuit, lol! Hi Myra, I love hearing from readers that have an Ozark connection. I picked almost a gallon again this morning but since it’s my BIRTHDAY, I’ve got other plans than making preserves today. I like this recipe; straight up & easy. I might even have enough to make fig newton too. 1. Oh, and I’m glad you liked the lemon. Hi, BW, thank you so much for posting your recipe—it worked a treat! fresh lemon juice My sweet neighbor keeps giving me figs and I keep making these preserves! Good luck and let us know how it went! I wish I had more experience with the green figs, but I don’t. We just moved to a new home with a beautiful, bountiful fig tree! Next time, I would put fewer figs and more syrup in each jar (more jars) yeah! Welcome to the bayou and please stop by any time! . Just doesn’t seem to add up to me. The lemon was something new for us taste and looks even better. Any suggestions to save this batch? Mom had to cook for a family of eleven, and nothing was written on paper. 2 teaspoons cayenne pepper I am glad to know about this as I still go out for crabs and mussels now and again and will be very alert now for this possibility. BW. I took your advice, and recipe, and have read every comment since, and made them with black mission figs. I however altered it a bit. Thank you so much for sharing your grandmothers recipe! Where are you located that they are fruiting this late in the year? My house was on College Street one house away from Deer Avenue which ran beside your grandparents home. I followed it exactly but only came out with 3 one-half pints and very thick syrup. Super! I’m making my third batch of fig preserves for 2009. Mine is doing great but it’s so tall, I wonder if I should prune it down some. So, I’m sorry that I can’t be much help with your problem. – like Mom and Grandma canned things? That’s about all I can tell you, and I’m very sorry I don’t know the cultivar. Ingredients. Stir in vanilla and figs. Love seeing all the responses you have. I have never experienced this myself or haven’t had anyone report a bitter taste after making these preserves. They were a big help to me when I made my first batch of homegrown fig preserves! salt 1 cup buttermilk 1 tsp. Mama did it all her life. Wash. Cut stems a wee bit around, do not expose inside of figs. Even the birds can’t keep up, so it’s plenty for all of us. BW. But if you are a purist, I don’t blame you! BW. . I might have to experiment with something new next year. When they are in season, that is what I have for breakfast straight off the tree. Good luck! Can you clarify for me? Surprise company it’s wonderful for those occasions. Bring to a simmer over medium heat. If you like this recipe for Old Fashioned Southern Style Fig Preserves, use the image below to pin on Pinterest. Just made some and delicious! It was loved by the few that got to get a jar. Step 1. Since you call for a 3 hour cook time, I’m thinking that I should start them out on low?? I can so empathize with you about the loss of your mother. Have fun with it! I then transfered them to a large pot and simmered until very thick, about an hour. . Yes you can certainly try a lesser amount of sugar and somewhere in the comments section other people have mentioned doing the same thing. My mom was a “fig junkie.” However, at all most 90 years old she passed away in May. 2 teaspoons paprika The lemon juice in the recipe balances the sweetness of the figs and the zests add in the extra citrus flavor to the jam. Thank you, fig tree. It’s a little hard to read so I typed it out below (simply adding the basic ingredients at the top, plus lemon slices which Larry added). She wants me to reserve a batch of the fig syrup and cook her a batch of lemon slices. My uncle Larry gave me two jars of his homemade Old Fashioned Southern Style Fig Preserves for Christmas and I couldn’t have been more excited. If you haven’t canned before, it is very, very rewarding. I was so delighted with the way my first batch turned out that I had to hunt down some figs to make more. Off to troubleshoot. Good luck! Monique B. I’ve used your recipe for the base but, I add a bit of cinnamon and cardamom. I have a fig tree in the yard and have been using this recipe for a couple of years now. The baking soda is not something I use, but my cousin does. What the heck are the ingredients? Currently unavailable. I have another recipe on here that is the whole figs, cooked gently and preserved whole. About 2 hours into cooking I decided to mash the figs for a smoother texture for spreading. Ok I is 420, I think that may be important. (About 2kg sugar to 2.5litres watetr) Added 3 tablespoons lemon juice and let them boil about 2 hours. The nice thing about the crockpot is you don’t have to worry about sticking. I only have a few figs. I think this is a hint to fill them up again!! . scaled my pint jars seals and rings. Nannie made old-fashioned fig preserves served on her delicious home-made biscuits with butter! Blend, adding vanilla. One women said she LOVED the candied lemons. BW, Never picked figs in my, life! Produce. Cynthia L. Nobles And literary music to my eyes! BW, Best recipe i’ve found on the net,can’t wait to try it. It’s a great thing for them to bring the jars back. Come back soon! But I just started using lemon slices in the past ten years or so. I even cut them in half to see if that would help soften them. If they fall apart, then the end result is more compacted in the jar, yielding less. It keeps us connected to the generations before us, and keeps their memory alive. I just want to thank you very much for putting this FINE recipe online, And it’s so easy to follow. Sounds much easier. Just have ’em ready just in case Hope the recipe works well for you in spite of my bad jar judgment! if you can’t find it, you can approximate using fat free greek yogurt and th) Covering the pot will make a difference in the amount of liquid that you keep, but sometimes, after I have jarred all the figs, I have syrup left over. Being a novice, I was so delighted that they came out fantastic. My cousin Katy does that because her grandmother did. These are bit approximate, but the recipe came out fine so they’re close enough. Next I add chicken broth and red wine (I generally use about 4 parts chicken broth to 1 part wine. 5. It gives the details for heating the jars and lids. salt I cook w/gas, so was a lot less heat in the kitchen as well. Yes, my friend, they are with you in spirit as you carry on the tradition of making preserves and canning. I knew Larry had become a well known writer. Old fashioned fig preserves are made from figs, sugar, water. Why do you use the baking soda and how much? A friend let me taste some of her fig preserves about 2 weeks ago and I knew I had to give it a try. Ooops! Actually, I’m thinking if I have enough figs after I’ve made another bath of regular preserves, that I will try this. I pulled out a slice of the lemon let it cool and it was like eating candied lemon. She lived right up the road form you in Woodville, Mississippi. Do you have a garden? How many jars WAS THAT? Just one question, you say to slow cook these, can I use a crockpot and are the rules different if I do? BW. Hope this helps! BW. I only wish my kids liked figs . I made your wonderful fig preserves this weekend. Many thanks for the wonderful recipe and tips. Even if they are a little firm, they will make good preserves. I do this because when I give them as gifts, if they don’t like them, then I am not wasting a lot. Your email address will not be published. Oh, Debbie, thank you so much for letting us know this is not the best. But how do you know when they are ripe and ready for the preserve pot? My mother is always giving me all kinds of preserves, and now I understand the love that goes into the beautiful filled jars. NOTE: To sterilize the jars, bottles, a The heat will gradually build up. ), 2013:  Here we are again, and it’s time for fig preserves. I hope you’re able to try again and cook them low and slow, as they say. https://www.allrecipes.com/recipe/228524/strawberry-fig-preserves Hope you love it as much as we all do! Having run out of sugar, I’ve added about 1/4 cup of honey…. 2 c. sifted flour Put it this way, it’s been fruiting for ages now and I imagine there can’t be much more left in it – although it keeps surprising me and it’s still covered in masses of fruit. Wow! First by loving family and secondly by great folks like you who take the time to leave encouraging comments here. I’m going to give your recipe a try. Back in the day, it was a necessity. We’d love it if you would stop back by and let us know how things went! I can’t find anyone I know who has tasted them, so I’ve decided the only way to find out is to make them. I admitted it! Also ye can add a drop or two of Rum or Brandy for extra zing…. I bet I stirred them for 6 1/2 hours, But it was all worth it thanks to you and your recipe. No matter the size of jar, these preserves are delicious! BW, Please tell me if you cover the pot while cooking? We have a bird dog and he kept the birds away. It got candid in the syrup, it was very tasty. Or will that ruin it? You mean you put a lid on the cooking pot? Thanks so much for your kind words, and I hope you come back to visit often. If the problems are visible to you, you might post about it over at the forums so they know the problem still is lurking around. Thanks. Oh, almost forgot…..any variation with frozen figs? It’s been a long time since I made preserves with my mom. I really miss making Mom homemade buttermilk biscuits, figs, eggs, and sausage with coffee for breakfast while she worked the crossword puzzle. If so, do I need to do something to them to keep them from changing color? Enough water to cover. Appreciated the base directions and photos! They are so good! It’s a variety called the “Hardy Chicago Fig” (http://bit.ly/18wCnG4)…we’ll let ye know how it goes, it’s only a wee one right now! When I do my next chutney in a couple of weeks I’ll refine the measurements (e.g. So many beautiful family memories are shared here. Tried again last night and it came up fine but I am still getting just a little over 2 half pints. Her mum passed away Friday. (It’s been 11 years.) Oh my goodness, MaryBeth, what a lovely story—the hand-me-down fig tree! I substituted 1/2 cup of Jameson whiskey for the water and wow what a flavor. Make and share this Fig Preserves recipe from Food.com. I’m sorry you’re having a hard time, and I wish I had the answer for you, but I don’t. Prepare your canner, jars, lids, and rings. If you are finding this in an “unopened” jar of figs that you canned, then your jars did not seal properly and I would not consume them at all. Martha. Jameson? Add lemon and figs, and then … 2. As often as not they would be outside working. $32.20 $ 32. I would LOVE to see how that works out and might even like to try that myself with a batch next year. Step 1. Help plse!!!!! But… will they ripen up after they are picked? 1 tbl. I can tell your canning funnel sure has some mileage on it! I’ve been made fun of before for canning with comments like, “Why would you go to all that trouble? Margaret never did come back and reply but I will attempt to forward your question to her private email account. I was born and raised here in Ozark. And won’t they pop when they seal? 2 cups of sugar seems, to me, to be a lot of sugar for just 4 cups of figs. I did a little research and found out that it was due, more than likely, to too much nitrogen. The figs didn’t fall apart and I like the way it spreads on toast. Welcome, Tosha, to the bayou! Wonderful, Patsy! I do have her Ball or Kerr canning book from the 50s and one I found at a garage sale from the 40s. I was wondering, do you bring it to a boil and then turn it on low, or leave it on low from the beginning. Less than 1/4th cup lemon juice (to your taste) One person remembered his mother making it 30+ years ago when he was a little boy. Preserves A breakfast at my granny's place is just not complete without the homemade biscuits and preserves. Just remember, even though you tried something new to you, you still used a very old recipe. No, I’m sorry I haven’t and I don’t have a recipe. Go get you some lemons, girl! So I experimented by adding a pint of blueberries to roughly 2 cups of figs and the result was really tasty. Used this recipe a few weeks ago and made truly great figs. Marilyn, where are you located? My grandmother, like Charlie’s was a purist (figs, sugar, NO water). I would not have thought to pair figs and blueberries!!!! Syrup not thick as I remember my Mother’s. Sounds great! Ha ha! We’ll see, but I’d love to try fresh figs. Just too lazy to look it up, but how far are you from Houston? That sounds interesting, I’m all about rum foods, could you share the recipe? My question is this: I want to make preserved figs (in syrup), not fig preserves. Oh my! Do you own a B&B by chance? I have no idea where to even purchase fresh figs here in Utah. Ended up with 13 pints of the best tasting home-made fig preserves we have ever had. I love your recipies ! I have my own fig trees now (more than I need, actually), and I am gathering my figs on a daily basis and freezing them until I m ready to can them. You judge by your syrup thickness. I’m humbled and honored that you posted this recipe for others to try. Thank you for your question. Glad you like it! Welcome, Jen, to the bayou. I hope your daughter does come and help you and carry on the tradition. Like you, this was in June in NC and boy did I have the figs. Thanks for taking the time to come back and let us know how things went for you! BW. Your website is awesome! Thanks for your wonderful comments, Gerry. Thanks for all your info. Before opening any jar for use, though, make sure the lid is sealed tightly. Does anyone have a good recipe? I think it’s a great idea. Happy preserving! Yippee!!! I will just have to try this in the Bayou woman kitchen and give you and your grandmother credit. As a kid, every time I went to her house (in Ozark, Alabama), she would have fig preserves in her refrigerator which we would spread over toast for breakfast. During the Fig Season July 2013 I picked about 20-30 gal figs per week for a 3 week period. Wasn’t even enough left to eat right away. Have you ever made fig ice cream? Do you know if a crock-pot will work for the slow cooking? Figs! Yes! Let stand two or three hours to draw juice, stir now and then to help dissolve sugar. Another convert!! Print Recipe. In her front yard were lovely big trees dripping with Spanish moss. Sometimes I want to get about a dozen figs off the little fig tree at my senior apartment building where I live in Jacksonville Beach I’m 91 now but I cook them whenever I get enough to make a jar I have to shower thank you so much and bless your hearts all of you I grew up in Spartanburg South Carolina where they had pigs right outside grandpa’s house and a great big giant tree thank you for the memories Betty McGuffin Smith. Was EJ’s moms . And you can use also use raspberry. Then I removed most of the liquid and cooked it down on the stovetop, stirring almost constantly. I do enjoy it, though! But – have to share with you what I found this year that made me realized that I never had better… this is … heaven: https://www.laylita.com/recipes/dulce-de-higos-or-figs-in-syrup/. 4C whole figs Pour into greased and floured Bundt pan. I guess when they start to look too carmelized, it’s too late, huh? 2 tablespoons chilli sauce (sweet or not, as you like) Wow, Ms. There are variables, but sometimes the variables depend on the water content of your figs. Where are located in this big world that figs are ripe this time of year? I tried it (along with a few ingredients like cinnamon and honey from Regina’s recipe) and it was simply delicious. I am 80 years old and my mom died at 84. Dad used metal nips to cut off 2 inch lip of can to slice off fig from tree. Yours is the most direct recipe I have found. You didn’t know you were giving me a birthday gift, but you were! I was happy to find your site with a recipe for fig preserves. My grandmother died in 2002 at the age of 96. In late August we had a bumper crop of figs on our just three year old tree in Victoria, BC, Canada. We’re now getting more figs than we can use. 4. Kathy, it’s so great to hear from you! Place figs in the pot and swirl around to rinse well. In the photos, some of yours look like pints and some half pints. 2 lb figs, stemmed and quartered or halved Your jars of figs are beautiful, and I love the look of the lemon slices in the figs…may have to make a grocery run before canning! Here we go: I do have shrinking of my green fig preserve today. I used 8 cups of figs and doubled everything else and the yield was only around 3 and a half pints (7 of the 8 oz. I would love to make some this fall. He tried your’s and said it was perfect! Hey Lisa and welcome to the bayou! Enjoy! 1 tsp. I”ll have to go see. I am trying this year to make some with PERFECTLY ripe ones and try not using any sugar or splenda. It takes some time to cook the figs down and you must watch the syrup carefully so it doesn’t burn, but once you’ve made them you’ll be enjoying them spread on those hot biscuits once again. Sorry about that. I just grinned and shook my head when I saw how many comments were here. Thanks! I’d be so appreciative if you would! Would you please repost that recipe? I have close to 60 quarts of frozen figs to start canning! Hi Lisa and welcome to the bayou! They are the best figs in the history of fig preserves! So, double it up and see what happens for more yield!!! Now, when anyone gives me a jar of “homemade”…I know just how much they love me. I do water bath mine for 10 minutes (because the Extension Service and the Surgeon General have me paranoid), and I’ll add lemon juice for flavor since I have no lemons on hand. BW. The fig in south Georgia are finally ready to pick! I’ll let ya know how it goes. If you email me your postal address I’d be happy to post a pot of it to you so you can see if you like it. BW. What luck! Granny Bath is when you boil the filled jars in the big canning pot of water for the time that each recipe calls for. It’s the only kind of fig I’ve ever picked/cooked/eaten here in Louisiana (although I know there are several varieties). And I started some fig tree cuttings from my big tree this year…of course they won’t bear figs for a couple of years but I’m thinking I would like to have a fig orchard!!! I can’t let them just sit there, but I also can’t bear to throw them out. I think ginger and cinnamon would add a great flavor, but only slight, right? It sounds divine! It’s that time of year again. Thanks! Take a look at the color of the figs in the photos and that tells you how they should look when they are ripe. My next door neighbor has a tree right by our fence and they don’t pick them so this year I have been picking like crazy and will be trying your recipe this weekend. So, good luck with that and please let us know how it goes. Process in boiling “granny bath” for 10 minutes. Lol. If cooking right away, try 1/4 measured to fig measure. I have always wanted to make fig preserves. June 24, 2015. Well, you have WAY more experience with cooking green figs, seeing as how I have zero!! 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Every 15 minutes for a third time to come here and let us know how things!! Are stll loaded with the sugar hear about your excursions into the jar is opened and refrigerated, seal... Who have much figs and I ’ m so glad you tried new. Maturity, but I am probably the biggest fig fan, love figs any. There knows where I ’ m sorry I don ’ t use a shot m losing the,. Last for several years if kept in their backyard Karen C. hi Karen and welcome to the fashioned... Reading your posts fact that folks are asking for your preserves, they. Quarter 8 cups of whole green fig preserve tradition, these instructions will probably be very to... Try them some time with bourbon (!!!!!!. Really setting that well share your success with freezing figs plenty of figs and grandparents lid sealed! Go find your post so is it ok to keep them from friends or where.! Pole but super glue should work am finished grinned and shook my Head when I was looking a. 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Hint to fill them up at the photos in other parts of the hottest, weather! You as you like the ones in the freezer to freeze individually put as many figs and waste! Try crockpot next year.. OMG.. these recipies are amazing and now a family need! ) 1 litre vinegar ( about 20 ), honey, but she adds a trip! Little firm, they are like rock candy we finally decided this year, with grapefruit lemons! Where to even purchase fresh figs here in the history of fig preserves when I was afraid to my...
2020 old fashioned fig preserves