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Steve2 in LA

This is the one I use for our White (Green) Figs (are they the same a Calamyras?)

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Joined: Feb 7, 2006


Posted to Thread #15419 at 8:07 pm on Jul 9, 2009

We have three white-fig trees in our backyard which all seem to come ripe in a single, two-week period. Had to find SOMETHING to do with 'em so I started making preserves.

I've created several variations to this basic recipe, which included strawberries, blueberries, raspberries, pineapple, guava, mango, serrano and jalapeno chiles not to mention whatever fruit is a) in season or b) just laying around.

Nevertheless, it all starts with this basic recipe:

Fig Jam
(Makes about 5 pints.)

8 cups chopped FRESH FIGS (about 5 lbs)
6 cups SUGAR

Drain, stem and chop figs. Measure and add water and sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thickened and reduced. Stir 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 boiling water bath.

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

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