whole fig preserves and jam
Figs come in two basic varieties: purple and yellow—the purple being more delicate. The yellow or brown—or those locally referred to as Turkey figs—are hearty when it comes to putting heat to them. Consequently, they make excellent whole fig preserves. There are two schools: whole figs and jam. They will never come together. Many find that with so many spreads available, the whole fig is a refreshing change. If not, or if one does not choose to balance a round fig on morning toast, a fig jam recipe follows. I make both. I use both. Whole Fig Preserves with a little syrup is especially good on vanilla ice cream.
FIG PRESERVES
CANING NOTES
• This is a hot pack, acid recipe.
• pH is not an issue. No testing is required.
• This recipe makes 6 half pint jars.
• The recipe can be doubled.
FOR THE SOAK
2 tablespoons pickling lime
½ gallon water
FOR THE PRESERVES
3 pounds figs (with stems on)
2 pounds sugar
Soak figs covered in lime solution for 1 hour and then rinse well, twice.
Put figs and sugar in a pot and bring to a low, slow boil. The juices in the figs will form a syrup in the pot. Boil for at least 1 hour.
When figs are tender and cooked through, hot pack by gently ladling into jars and fill with boiling liquid according to the safe canning practices outlined .
FIG JAM
CANING NOTES
• This is a hot pack, acid recipe.
• pH is not an issue. No testing is required.
• This recipe makes 8 half pint jars.
• The recipe can be doubled, but sugar must be added in two equal increments, bringing figs to a low boil in between.
INGREDIENTS
5 cups figs, crushed or chopped (3 1/4 pounds picked fruit)
½ cup lemon juice
½ cup water
½ tablespoon butter
1 pack pectin or 1/3 cup bulk pectin
7 ½ cups sugar
Prepare and place all ingredients except sugar in a pot.
Bring to a strong boil, stirring often. Add sugar and bring to a strong boil.
Stirring continuously, time for 1 minute, checking often for signs of jelling.
Hot pack according to the safe canning practices outlined .