Fig Preserves

First Figs of the Year

Fig preserves are a staple of Southern breakfasts, and good figs are not easy to come by anymore. I get them whenever I can, and sure enough, a farmer at the Festhalle Farmer’s Market had some this weekend. It was time to make some preserves.

Ingredients

4 cups Figs, halved

1 cup Water

Organic Sugar to taste

1 tablespoon Lemon Juice

That’s it. Just be prepared to simmer these things for at least a couple of hours. The amount of sugar needed depends on how ripe the figs are. These were dead ripe, so I didn’t need that much sugar.

After about an hour and a half of cooking, I resorted to my wife’s medieval looking antique potato masher, to speed things up. It’s a mashing machine.

Three Eight Ounce Jars of Preserves, Brought to You by this Masher

After about two hours of total cooking, I added a package of Certo liquid pectin–not required, but it does speed things up. The three filled jars then went into a hot water bath for ten minutes, and sealed almost as soon as I took them out. Into the pantry now, and onto some English Muffins or Drop Biscuits, eventually.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.