MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Simple Homemade Fig Preserves
Categories: Jams
Yield: 2 Cups

2 lb Ripe figs; tough stems
-removed
1 1/2 c Sugar
6 tb Fresh lemon juice
1 tb Water; up to 2 tb; if needed

Stir together the figs, sugar and juice in a medium saucepan. Bring
to a boil, stirring until the sugar dissolves. If the figs are not
fully ripe and the mixture is dry, add a little water, as needed.
Reduce the heat and simmer until the figs collapse into a soft,
thickened stew, about 30 minutes, stirring occasionally. The
preserves should fall off the spoon in thick, heavy drops.

Pour into one 1-pint jar or two 1-cup jars that have been sterilized
in boiling water. Close with tight-fitting lids and let stand
undisturbed until the preserves cool to room temperature. Store in
the refrigerator for up to three months.

Recipe by Sherry Castle

Recipe FROM:
<https://www.pbsnc.org/blogs/lifestyle/trudy-austin-ocracoke-fig-cake/

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Hi Ben,

Title: Simple Homemade Fig Preserves
Categories: Jams
Yield: 2 Cups

2 lb Ripe figs; tough stems
-removed
1 1/2 c Sugar
6 tb Fresh lemon juice
1 tb Water; up to 2 tb; if needed

I use a 1:1 figs/sugar ratio, no lemon (but recipe says I could) or
water. Stem and quarter figs (I usually do a 3lb batch), weigh and add
equal amount of sugar, let set overnight. Next day heat mix to
temperature of 225; this will take a while. When hot, ladle into jelly
jars, seal and boiling water bath proccess for 10 minutes. Cool in draft
free place. My yield is usually about 9 half pint jars plus a taster. As
they are cooking, stir from time to time, more often as they get closer
to temperature.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Matthew 7:20 | Wherefore by their fruits ye shall know them.

--- PPoint 3.01
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Re: Homemade Fig Preserves
By: Ruth Haffly to Ben Collver on Fri Jan 12 2024 12:11:07

I use a 1:1 figs/sugar ratio, no lemon (but recipe says I could)

Hi Ruth,

Thanks for your recipe. I pretty much do the same thing except i
use a lot less sugar and i always include lemon juice. Also, i
use a crockpot and i freeze rather than can the preserves.

Where do you get your figs?
--- SBBSecho 3.20-Linux
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Hi Ben,

Re: Homemade Fig Preserves
By: Ruth Haffly to Ben Collver on Fri Jan 12 2024 12:11:07

I use a 1:1 figs/sugar ratio, no lemon (but recipe says I could)

Hi Ruth,

Thanks for your recipe. I pretty much do the same thing except i
use a lot less sugar and i always include lemon juice. Also, i
use a crockpot and i freeze rather than can the preserves.

I don't remember where I got this recipe but I checked out sveral before deciding on this one. The addition of the boiling water bath at the end
is our choice, as is canning instead of freezing. Don't have to spend
energy to keep them once they're put up and makes a nice hostess gift.
One jelly jar (8oz) is enough for one recipe of fig cake also.

Where do you get your figs?

From the tree Steve planted in our side yard about 6 (?) years ago. The
first year it had fruit it was just a few figs, few more the next couple
of years. The 4th it produced enough to make 3 jars of preserves, then
about 6 in 2022. Last year I made 18 jars with 2 tasters (2 batches)
plus have 2 gallon size zip bags of figs in the freezer. We don't spray
the tree with pesticides either.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

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