It’s that time again . . .
The figs are ripe up at Camp Dularge and I am battling the birds for them. I’m sure the guests in the camp thought I was crazy this morning while I was picking figs. I was fussing at the birds to stay up in the top of the tree and to stop coming down in my half of the tree. They’re getting too greedy, and all I picked this morning was this small bowl full. Hardly enough to fool with, but I did anyway, because I love you readers (and my big sister) so much!
This is what every good aspiring Bayou Woman cook has at her fingertips–a laptop cookbook!
For canning, you will need a big boiling pot, about 8 pint jars, new lids (used ones will not seal), bands (can be reused), canning funnel, and canning tongs. Oh, and a Hershey Bar for a burst of energy–optional!
Here’s what you’ll need for the preserves:
12 cups whole figs
4 cups water
6 cups sugar
4 lemon slices – seeds removed
pinch of salt
Wash figs in cool water. Remove stems. I’m using only firm figs for this recipe because I want them to stay “whole” and not smash up.
This recipe calls for an extra step to “set the color” of the figs. Boil a saucepan of water, gently place figs in and remove from heat. Let sit 3 minutes and then drain quickly.
Next . . .
In heavy-bottomed pot, combine sugar and water and bring to a rolling boil, stirring constantly until it makes a clear syrup. Do not burn. Add lemon slices, and then gently place figs into boiling liquid.
After only a few minutes, the liquid is becoming a pretty pink color.
Lower heat to medium and cook figs for about 2.5 hours, or until figs seem soft. During the cooking process, swirl the pot to stir rather than using a spoon. We don’t want to break the figs.
While figs are cooking, get your jars ready.
If you have a dishwasher, keep clean jars hot on the “heated dry” cycle.
If not, place them in the sink and fill them with boiling water. Also, place 8 bands and lids in a pot of boiling water.
Also, make sure you have a big pot like this blue one filled with boiling water for your “granny bath” or boiling water bath.
Once figs are done cooking, place funnel on top of hot jar. Using a slotted spoon, gently fill hot jar with figs, slice of lemon, and then ladle hot syrup over figs, leaving 1/4 inch head space. Wipe edge with clean cloth, removing any syrup from rim that would prevent a solid seal. Now, put on a lid, then a band, and wearing an oven mitt or using a hot pad, screw the band on tight. Do one jar at a time until all the preserves are used.
Using big tongs, place each jar gently into the boiling water bath and set the timer for 10 minutes. Make sure the water is over the top of the lids. Using tongs, then place jars on a towel and wait for the “ping”, which is the sound of the lid making a complete seal while the jar cools down.
And if you’re like me–haven’t eaten yet–take some of the leftover syrup and put it on a piece of toast with a side of fresh figs. Mmmmmm. Because I had quite a bit of syrup left, I filled a jar and will try it later on pancakes or waffles.
And there you have it. About three hours of your time and some beautiful, delicious homemade whole fig preserves.
Happy figging!
BW
Filed under: Bayou Woman Cooks | Tagged: "bayou cooking", "canning figs", "fig preserves", "fig recipe", "fig season", "hommade goodness", "ripe figs", "whole figs"
Will BisSis get a jar of those? I would only add one thing. Be sure to hold the jars with a potholder when you tighten down the ring cuz they are hot!
Thanks, H, I forgot that part! I’ll fix that later.
My Mom liked to make fig preserves and they were so yummy. Hers were different though as there were no lemon slices in the jar. Interesting! She would also grind the figs and make fig cookies. Now those were a treat!!!
This is the first time I’ve done these like this. Mine are usually smashed and no lemon slices.
My mom brought two large dishpans filled with figs to the food bank yesterday to be dispersed. She also makes mock strawberry preserves/jelly with the figs and strawberry jello.
Those look like the small sugar figs. She has a large tree of those and one of the large turk figs. You fight the birds for them and she has to fight her chickens and guineas for them.
I love to eat them off of the tree but, never developed a love for the preserves. But, they always look so nice in the jars and yours look very nice whole. Hope big sis enjoys them.
Cammy, I guess you haven’t gone far enough back in the archives to see that the Mock Strawberry and Mock Raspberry preserves are a staple food in this family. Momma made it before me, and I’ve been making it 29 years or so!
Sorry, no, I haven’t had a chance to go all the way thru yet. I’ve gotten about 1/3 of the way though. Maybe while I am recuperating after surgery, I will get lots done on the computer that I have been “intending” to do. (Don’t anyone put money on it though). LOL!
I’m happy I was blessed with an abundance of figs last year! I’ve still got 7 qts. of “Regular” preserves and 5 pints of the Mock Strawberry. Gustauve wiped out my big tree and the birds are eating off the other one. I’m hoping they get their fill soon. It’s been so dry, most of the figs are like green marbles. Maybe by the time they ripen, I’ll have enough to can. I’ve watered, but I fear it’s too little too late. At least I’ve picked a few and popped them in my mouth right then and there.
Between the saltwater intrusion and the drought, I don’t have as many either. And they are smaller.
We had a great big fig tree on the side of my childhood home that was “my special place” It was taller than our roof, smooth thick trunks that just begged to be climbed!! I was such a tomboy, I lived in that tree for many summers, ate fresh figs till I popped. After I laid claim to that tree, dad only had to pick figs from the bottom, I happily took care of the higher branch. It produced very large juicy sweet figs. I have never seen another fig tree that large until I visited a former patient. She didnt eat figs so she placed her chicken yard under it…….those darned lucky chickens, sure hope they make good dumplins!!! Thanks for the post, I dont have access to figs, but what a sweet sweet memory to savor over coffee…
Deb
Aw, Deb, happy to be part of your morning! Thanks! BW
I been pondering the fig vine? I run across it gets way too much care for no fruit up here i know. it grows on a south facing wall and gets a nap blankie in winter. Maybe got it confused with other fruit.
All I do know is Elmer the world traveler salesman in family gave everybody figs and fresh dates at thanksgiving or xmas. Picture Mr Clean the guy was a dead ringer for him before Mr Clean.
Blu, I traded my decoder ring for a sinker bait. So, break it down for me. Figs grow on a tree. What kind of vine are you wrapping up in the winter with a blanket?? I mean, does it ever bear fruit for you? If so, what does the fruit look like?
I grew up on fig preserves, but the only ones I’ve had in recent years were from a tree next door. I got what I could sneak but when it was sold, the new people cut down the tree one day while I was at work. Came home to find it and went out and picked as many figs off it as I could reach through the laid out branches that weren’t ruined when t;hey dragged it out. Then they burned the remaining stump so it could not possibly grow back! They didn’t even know what kind of fruit tree it was. I don’t know another soul with a fig tree so no more preserves for me!! Boo, hoo!
That is just so sad. Some folks just don’t know what they have, do they?
We had a big turk fig in our yard when we moved here in the mid ’70s but, my son, who loves figs, is so allergic to the plant that he can’t get within 10′ of one without breathing problems and breaking out in whelts and blisters. So, we had to cut it down and burned the stump too.
He can eat the figs if we peel them for him. He is also allergic to fresh peaches like I am. His son, is also allergic to them and to fresh peaches. Joan S., perhaps your neighbors had a family member who was allergic to them.
Cammy, that would make it more bearable, wouldn’t it?
I was sitting at one of my secret spots sac au lait fishing watching the illegal fireworks shows.
Check out figs on gardenweb dot com. Thinking yankee way is to train them to do funny things. Pots or trellis stuff. One I can’t think of where it is gets buried in leaves to over winter. Dang I hate that. Brick garage, alley, etc etc. name of people and city escapes me. Been about 30 years ago. Maybe Monticello, In?
Big pot of red tators, green beans, and smoked neck bones here today.
About $4 invested good eats for couple 3 days.
How did your pals like the peach ice cream? My cake was a huge hit! SO good!
They all loved it—even the grandmothers, which really made me feel good because there’s no better judge than a veteran cook! Freeze me one piece of that cake for my B-Day and I’ll save you 2 scoops of ice cream!
Yum! We don’t have figs, but I love them. The photo of the boiling figs is wonderful–I can almost taste them (OWWW!! just burned my tongue!)
Wow, I was just thinking about fig preserve this morning. I was going to call my Maw-Maw to see if she has any figs on her tree. She always sends over a jar of fig preserve. I guess I need to watch her make it so that I can have the recipe.
Hi, Gosh I was so glad to find your website. I got some figs and wanted to put them up like my Great Grandma did. I just hope they taste the same.. lol! Only thing she didn’t put lemon in hers. Well I don’t think she did. I am still cooking them and waiting to put them in the jars. I can’t wait to try them out tomorrow.
The lemon is not necessary, Donnia. It’s whatever you’re used to that works well! I hope they turn out great for you and bring back lots of tasty and warm memories! BW
I am making a version of your fig preserves. My friend was given two gallons of figs. She put them in her canner and added a quart of water! Then, she cooked them for a bit. I had to go through and get all the stems out. What a mess. So, we will see what comes of this five or six quarts on the stove with its six cups of sugar. I suppose it will be edible, especially for those who just love the taste of figs. There will probably be several jars of plain syrup for pancakes or something. I like your site. WordPress was suggested to me for a blog I am planning. Yours looks great. Thanks.
Appreciate the kind words, Linda, and welcome to the bayou. Good luck with the figs! Check out my 2 other fig recipes also! Please visit often, as we give away something from the Louisiana Community Coffee Company each week. WordPress is pretty good to use! I would recommend it to you. BW
yes I was checking to see were I can buy whole fig preserves I been trying everwere
Now, being allergic to figs makes it more bearable, but that is also very sad! And peaches, too? Poor things! Getting all my ingredients cold right now for Fourth of July Peach Ice Cream!
Boy, I hope everyone had a safer 4th than my daughters family. They set their mobile home on fire tonight and another burst of fire from the same firecracker or whatever it was, hit my son in laws mother and set her on fire almost at the same time. They got her put out with only some minor burns and bumps and managed to get the insulation under the boys bedroom put out also. I just hope it doesn’t smolder and is all out.
We had ate dinner with them but left early so husband could get to work on time in the am. Boy, I am glad I wasn’t there. I can’t take that type of excitement!!
Oh my. I’m so sorry to hear all that, Cammy. I’m glad no one was seriously injured, but it was bad enough. Wow.