Fig Preserves

Fig Preserves

Figs: not just in cookies any more

Figs are delicious, and at least here in the Mediterranean climate of the desert, exceedingly easy to grow.  My parents planted this tree 4 years ago; it was about 3 feet high.  

About 15 foot high this tree has produced about 2 bushels of figs this year.  The trick is to pick them before the grackles discover them.

What to do with this bounty?  One easy answer is to make fig preserves.  You find little tiny 4 oz jars of fig preserves in the market for anywhere from 5-20$

I made 4 pints (that's 64 oz) for the cost of a lemon, 6 cups of sugar and the jars, lids and rings~10$ all told.

You will need:
4 # of ripe figs (~50 figs of small-medium size)
6 c granulated (white) sugar
1 lemon or 1/4 c lemon juice
2 cups water
8 half pint canning jars, lids and rings
large nonreactive pot
even larger heavy pot and water rack for processing (see the earlier entry:   See this earlier post for canning supplies and basics)

Wash the figs and place them in a bowl covering them in cool water for about 20 minutes.  Because of my limited counter space I like to use a large pitcher for this (as well as for brining some cuts of meat) because of its small footprint.

While they are soaking, take the water and sugar and heat in the non reactive pot until the mixture bubbles.  Simmer for about 15 minutes; this syrup should be thick and clear.
Place the figs carefully into the bubbling syrup--it is HOT!.  Add the lemon slices or the lemon juice.  Bring to a hard boil and cook for 1 minute.  Reduce the heat to a simmer and cook for 30 minutes, stirring occasionally.  Use a wooden spoon--it is non reactive and won't heat up.

After 30 minutes the figs (and lemon slices if you have used them) should become somewhat translucent.

 Remove from the heat and puree to desired texture.  I use a hand blender--again, be very careful--this stuff is like lava and if it spatters on skin it sticks and severe burns will result.

After you have pureed the figs (and possibly, lemons) you can cook the mixture further if it needs thickening.  I recommend using a mesh spatter guard if you do this--it saves mess and pain.  If you don't, well, as they say about frying bacon--don't do it in the nude.

However, if you can get this guy to fry bacon, or can figs, by all means let him do it nude!

At this point, your previously washed jars, lids and rings should be heating in the water bath (I just use the canning pot--the water needs to be boiling anyway).  Remove the jars draining the water.  Fill the jars with the preserves leaving ~1/4" headspace.  Wipe down the jars and carefully place the lids and gently screw on the rings until hand tight.  Don't crank the lids down too much, you can tighten them further after the jars have been processed.

Place in the boiling water bath and process for 10 minutes.  I processed mine for 15 minutes due to the altitude here--You will need to determine the appropriate processing time for your altitude.

 

Isn't it pretty?

 These preserve can be eaten with toast, with goat cheese and can be used in recipes for home made newtons!

Some notes on figs

Figs are referenced in most Western religions, including but not limited to the Greco-Roman pantheons, Christianity, Judaism and Islam.  They are also spoken of in many Hindu texts.

In some Christian sects, the fig is believed to be the fruit of the Tree of Knowledge that got Adam and Eve kicked out of Eden. 

I don't want this apple, get me some more figs!

Fig leaves have also been used as genital shrouds (frequently aftermarket) in classical painting, drawing and sculpture.  

And now for something completely different

Until next time...