old fashioned fig preserves
Covering the pot will make a difference in the amount of liquid that you keep, but sometimes, after I have jarred all the figs, I have syrup left over. Place the figs, sugar, lemon slices, and lemon juice in a nonreactive pot and chill overnight. I will have to visit your page! Thanks so much, Rennae, for coming back and letting me know that your family has enjoyed your preserves made from this recipe! My brother and I took a number of the jars he canned when he passed away. And yes, I guess that’s about as original a recipe as I’ll ever come up with – well, except for my world’s best-ever pecan pie that uses a French custard of sugar, eggs and butter to get around the need for corn syrup. I only cooked them for about an hour and they are almost candied. Sincerely Ron and Betty, Also need to know if Figs can be frozen then canned. i put a slice in each jar. BTW, Good luck this weekend. Then I found your recipe. At 56, I haven’t canned since in my 20’s and thought I would give it a shot. I never thought of using peach Jello before. I’m going to have to visit the Bayou Woman site more often. As long as that jar has stayed sealed, the preserves will be just fine! Just a suggestion for all you fig lovers.. fresh figs on hand and want something a little more savory?? I have been canning the figs from my tree for several years, and I always like to add some fresh ginger. and I will take pics and post them up for you as soon as I can after they leave! In the photos, some of yours look like pints and some half pints. If not, with two trees, you can try again! 6. . This made me laugh! Hey Cajun Daughter. I called my 4 sisters to see if they had it and no success. Well, you won and you haven’t emailed me about your prize!! June 24, 2015. Your twist on fig preserves sounds wonderful! Thanks so much for sharing this link. So, so, so good!!! Made your recipe and it came out great; thickened up nicely and was easy to prepare. I follow it exactly and it’s perfect. They like to fuss, too! They should not be on the ground already unless birds and squirrels are knocking them down. Dear Eda and Ann, Thank you for this crock pot recipe, and I like to give credit where credit is due. Thanks Peta. Thanks for the great recipes!! DON’T overbake…these will get too brown if you aren’t careful. Both my husband and I were in Miss Corinne’s second grade class. A friend of mine makes a thick, rich and fruity fig jam. BW, My last batch came out runny after cooing for 31/2 hrs. Saturday I managed to pick 1 gallon of ripe figs, while the birds devoured at least as many. I’m glad you figured something out, and I hope it was just the figs and not the recipe! I remember the first time I was going to make the watermelon rind preserves, I was able to call my Mother to refresh my memory. So glad you enjoyed the recipe and the muscadine jelly sounds so interesting. I love fresh fig preserves. I’m sorry you had this trouble, but it’s always better to have more water than not enough, resulting in a little extra syrup left over after all the figs are in the jars. If you email me your postal address I’d be happy to post a pot of it to you so you can see if you like it. BW. If the vacuum is still good and it pops when I open it, what else do I need to check? So, it’s hard to make this an exact science since your results might vary each time. BW. Thanks for sharing your story of BIG FIG preserves! The preserves are DELICIOUS!!! Hi Pat! Let stand two or three hours to draw juice, stir now and then to help dissolve sugar. Cream sugar, eggs and salad ... Add pecans and fig preserves. I invite you to share more information about this, as I personally would need to do this to my tree. BW. As it happens, we are attempoting to grow a fig tree in our Northern port (there is someone who sells trees here, so clearly it’s possible – though we bought ours elsewhere). What I do is figure how many jars I’ll end up with, and I put that many slices into the preserve pot. BW here. Wow, Ms. Before opening any jar for use, though, make sure the lid is sealed tightly. add mustard seeds, or grated lemon zest, or finely chopped apple, or diced fresh chill etc). Thanks for stopping by and leaving a comment. Thanks for the great recipe! Adds a nice note to a pot of beans, too. Do you think your recipe would be just as good without them? Great recipe. Whats the problem? Only 15 left in stock - order soon. You are most welcome for the recipe, and I really hope you and your family and friends love the jams yo make! I’ll be back at it Wednesday morning. They were hard as rocks. Continue stirring once every 15 minutes for a second hour. . Instead of lemons use a shot of ginger liqueur or I guess a little ginger ale might also work. The older I get the more I go back to my southern roots. Good luck, and if you have any more questions, feel free! Let sit 3 minutes and then drain quickly. Mostly, I want to figs to remain whole, not fall apart or mush like I assume fig preserves would do! Mom amd I finished our batch, and heard the jast one pop (seal) we had 16 cups figs and used 6 cups sugar 1 small lemon sliced and 1 coffee mug of water. Today, I ventured on to this one, and was hoping that you (or one of your lovely readers) might see this post and be able to help me with an issue I ran into… You don’t have to do the “granny bath.” My ladies down the traditional line have always poured the jam/jelly into the jars, seal lids and instantly turn the jar upside down until cool!!! You may most certainly cook the figs as recommended, even in a crockpot where they won’t burn and you don’t have to watch them so closely! Thanks to your site, I know they will turn out just right. I’m so sorry of your mother’s untimely departure and must admit I’d not heard of such a deliberate practice. 1 tablespoon brown sugar My Dear BW, Remembering my childhood days of sneaking figs off the corner bush at grandma’s old 2-story clapboard farmhouse which since has been torn down and a brick house built (oh the horror), I planted a turkey fig beside my shed on the North side. Again, thanks! Like I said, this was my first time so I didn’t know what to expect. Next time, do not add any water and see how it goes. Thanks for the recipe!! I have a very old, productive fig tree in Florida and have canned for the first time using your recipe. I always make a double batch . Sometimes 2 or so hours. Cook over very low heat 2 minutes, whisking constantly. Good luck preserving! My Grandmother on me Father’s side wasn’t much o’ a cook – though she made a few things traditional to her homeland in the Mediterranean crescent – and the best was Nuts & Figs preserve! Anyway, this one was great too! and pureed the hot preserves a little to make it more of a jam-style texture, and WOW. 5 from 2 votes. Thanks for coming back with the Splenda tip. Will you share your recipe? Those must be some HUGE figs!!! Check any new extensions to see if one glitched…, OK – I can see you in IE, just not firefox. Wish I could be of more help. Figs! how long should we wait to try them? I don’t think they would taste very good, even in such decadent juices! And I’m wondering if someone wanted to put some up, how long to pressure can it? I have 3 huge fig trees at my house and my figs are ready. Any ideas? Jan 12, 2017 - Fig preserves are simple and easy to make. I think it would be great. If you would like to cook large amounts, just remember that you use half the amount of sugar to figs. I am probably the biggest fig fan, love figs in any function – you style is delight. I am going to pick again today and try making peach fig preserves tomorrow. It must be an amazing tree. That was about 7 or 8 yrs ago and it is now 12’x 12′ and has produced around 50 lbs of figs each of the last 3 yrs. BW. Freezing the cake is a wonderful idea to be prepared for the holiday season. Can’t wait to try it. Remove from heat. However, I did eat some today and they are delicious just more like candy! Someone else may ask the same question soon! No one has asked that before. Your recipe for fig preserves is just like my moms(she didn’t put lemon). Liquids. It worked really well but I did adapt the recipe slightly. There’s a guy in Houston contacted me about buying figs, but that’s a little too far for him to drive to buy them!!! Thanks! Put sugar over figs (and lemon slices). 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