Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Saturday, June 25, 2011

Fig Preserves

Growing up in Brasil, figs had always been huge at home as my mom would go to the farmer's market a couple of times a week and pick up a few dozen per trip. We would eat the whole box before it was even washed.
So we moved down south from New York to North Carolina and of course bought a house with a huge fig tree in the backyard. The figs are green in color even when ripe which is different from the purple colored figs i grew up with, but the taste is the same.
We cut the tree back this past fall and it seems like the fig growth this year is even bigger than last year. We just have to make sure and pick them first thing in the morning before the birds and squirrels get to them.
We have so many figs, and i can't eat them all. So just as a proper Southern woman would, i boil them down with sugar and lemons and preserve them in a mason jar for later use or to gift family members with.


Ingredients for 3-8oz jars:
3 cups of figs
1 1/2 cup of sugar
1 large lemon sliced thin
3/4 cups of water
pinch of salt
harvesting the figs!
Wash all the figs well and cut stems off. I like keeping them whole but if you prefer to cut them in half , they will cook faster.
In a large heavy bottomed pan, place all your ingredients and bring to a boil, turn temperature down to low and simmer for about 1 hour or until thickened(it might take longer depending on your stove settings).



Meanwhile, sterilize your jars, lids and rims by placing them in a pot of boiling water. 
With a funnel or carefully with a spoon, place fig preserves in the sterilized jars. Run a plastic spatula or plastic knife thru the sides of the jars to get rid of air bubbles. With a wet cloth or paper towel make sure the rims are cleaned(very important) so the lids can get a tight seal.
 Place jars in a large pot lined with a dish towel. Fill it up with water. Bring water to boil and once boiling place timer to 15 minutes. Remove jars from hot water and let them rest in counter top overnight. These will lat at least 1 year in your pantry.





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