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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.
Joined: Feb 7, 2006
Posted to Thread #22450 at 1:26 am on Jul 11, 2012
Makes about 5 pints. [Half recipe version in brackets]
[4 cups] 8 cups chopped FRESH FIGS (about [2½] / 5 lbs)
[a cup] ¾ cup WATER
[3 cups] 6 cups SUGAR
[¼ cup] ½ cup LEMON JUICE
To prepare chopped figs: pour boiling water over figs. Let stand 10 minutes. Drain, stem and chop figs. Measure and add ¾ 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 ½ 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
½ cup SAGE HONEY
½ 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.
Other messages in this thread:
- 22450. Steve2-besides the two Ball Canning ones, what are some good jam/canning cookbooks or sources for - Melissa Dallas - 1:24am on 07/10/12 (21)
- Melissa, check out these two blogs: Saving the Season and Punk Domestics - Steve2 in LA - 2:14am on 07/10/12
- I love Punk Domestics--have found some good stuff there!(nt) - mistral - 2:22am on 07/10/12
- Now I wish I could get to the Santa Monica FM... [LINK] - MariaDNoCA - 12:14am on 07/11/12
- I know what you mean. I'm making a small batch of Apricot Serrano today. Lucky us, we have a - Steve2 in LA - 1:21am on 07/11/12
- Would you mind posting this recipe, Steve? I have two peach trees - Dawn_MO - 11:22am on 07/11/12
- Did you want a peach or an apricot preserve recipe? Here's the apricot. - Steve2 in LA - 7:14pm on 07/11/12
- Shouldn't apricots and peaches be interchangable in a recipe like this? - Dawn_MO - 8:56pm on 07/11/12
- Kinda-sorta. More water in peaches which don't stand up to cooking as well as apricots. Personally, - Steve2 in LA - 1:43am on 07/12/12
- I recently used some of that apricot leather to stretch out a peach jam. Wow, the color was amazing. - MarilynFL - 6:19pm on 07/12/12
- that jam is just wonderful. [NT] - AngAk1 - 5:06pm on 07/11/12
- I can highly recommend "The Complete Book of Small-batch Preserving". . . - mistral - 2:18am on 07/10/12
- I agree with mistral. I put the fig jam out when I serve a cheese plate and it's TDF! Everything - CynUpstateNY - 11:21am on 07/10/12
- I've been wanting to make some fig jam, would you share the recipe? [NT] - MariaDNoCA - 10:56pm on 07/10/12
- This is made from dried figs, Maria. Still want it? [NT] - CynUpstateNY - 11:05pm on 07/10/12
- Even better! Yes, please. [NT] - Traca - 11:22pm on 07/10/12
- Though I'd love one for fresh too... Yes please! Dried would be great too. :) Library no have :( [NT] - MariaDNoCA - 12:15am on 07/11/12
- We have black & green fig trees so I make lots of fig jam come August or so, here's two recipes. - Steve2 in LA - 1:26am on 07/11/12
- Melissa for fun I like Mes Confitures by Christine Ferber. I use it for inspiration... - Barbara in VA - 10:12am on 07/10/12
- Thanks! Lots of neat ideas here. I really like Punk Domestics. [NT] - Melissa Dallas - 12:39pm on 07/10/12
- Another good blog is Food in Jars [NT] [LINK] - AngAk1 - 5:20pm on 07/10/12
- so, a lot of her recent blog posts are about her book tour and class travel, but the recipe section - AngAk1 - 5:26pm on 07/10/12