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Steve2 in LA

We have black & green fig trees so I make lots of fig jam come August or so, here's two recipes.


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Joined: Feb 7, 2006

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Posted to Thread #22450 at 1:26 am on Jul 11, 2012

Fig Jam
Makes about 5 pints. [Half recipe version in brackets]

[4 cups] 8 cups chopped FRESH FIGS (about [2] / 5 lbs)
[a cup] cup WATER
[3 cups] 6 cups SUGAR
[ cup] cup LEMON JUICE


To prepare chopped figs: pour boiling water over figs. Let stand 10 minutes. Drain, stem and chop figs. Measure and add cup water and sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick.

Sir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour into hot sterilized jars to inch from top. Seal. Process 15 minutes in a hot water bath.

Black Fig Preserves with Honey & Wild Aromatics

2.2 lbs BLACK MISSION FIGS, about 6 cups halved
4 cups SUGAR
cup SAGE HONEY
tsp or more WILD FENNEL SEED
3 CALIFORNIA BAY LEAVES
zest from 1 LEMON
juice from 1 LEMON

Figs don't need much prep. Trim the stem end and the tiny button on the flower end. Halve for measurement purposes if working by volume, then quarter for cooking.

Layer figs, sugar, honey, lemon juice, and wild aromatics in a bowl. Macerate overnight.

Put in a pot and heat. I added the lemon zest at this point, but in the future would try adding it towards the end of cooking. Bring to a full boil and skim. Moderate heat and continue skimming, gently stirring or shaking to prevent figs from sticking to the pot and scorching. About 10 minutes cooking should reduce it sufficiently. Ladle into jars and process in boiling water for 10 minutes.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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