I wanted to cook more, but we are 6 inches under our normal rainfall and the figs just aren’t producing. And if you see anything odd looking on the surface, take caution as well! So, good luck with that and please let us know how it goes. We have a bird dog and he kept the birds away. I’m really happy to hear this news! So glad to be of assistance! After filling jars, wipe the rims with clean cloth so lids will form tight seal. BW. I have owned my home for 10 years and have a wonderful fig tree. 2 cups figs Step 2. Hi Carla, and welcome to the bayou and this blog! Thank you Leroy and hope to hear from you soon. I am making the mock strawberry for my MIL today. I going to try this recipe today. Your wish is my command! My husband thought he was at IHOP!!! I used half Bourbon and half water. Simple and Delicious . have you ever used splendi to make the preservers ? Now I just need to figure out what to use it it , Hi Sherri! Others may have had better experience with this than I; but I froze the figs without washing them (like blueberries) and when I tried to make preserves with them, they just were not the right consistency. I’ll get one batch in before so I’m very happy! 2011:  This recipe has been viewed 4026 times in the past week. Remember Grandma’s preserved figs? This is the second year since planting the cutting and the crop was a little late. Good luck with your figs. Does anyone have a recipe for homemade fig rolls made from fresh figs or it it just wholewheat shortcrust and fig jam ? My Dad is 90 years old and he said they taste just like the ones his Mom used to make. I am originally from Maryville, TN. I have one from my great aunt. . I live in India and fresh figs are rare here. Sep 10, 2013 - This is my dear sweet mama's recipe, which was handed down through generations past. I’m having a hard time determining how long to cook the figs. if you can’t find it, you can approximate using fat free greek yogurt and th) I am now a grandmother, so you know its been a while. My figs are finally starting to ripen! In fact, I call our figs my manna… because they are so good I believe they must be heaven sent, food for angels. add mustard seeds, or grated lemon zest, or finely chopped apple, or diced fresh chill etc). And Heidi, you will be SO GLAD that you did. Or the sky with its thirst-quenching rain? Of course I’m going to say cook it like my recipe recommends!!! So this weekend I made a batch using 20 cups of figs! Lots of fun. Usually, there are only a handful of figs on my trees- enough to eat fresh, and share out, as a treat, amongst family and friends. I’m making fig jam and fig relish. I’d love to make a bunch of this to save and savor throughout the year. There are variables, but sometimes the variables depend on the water content of your figs. Fig preserves, such as jam or jelly, made from the fleshy and plump fruit, complement more than just toast or biscuits. You made it to the Canning Club!!! I hope you come back often to see what’s cooking down here and other fun stuff! Yes, I finally hit the fig lottery recently when my family visited upstate South Carolina and the Happy Berry Farm in Six Mile. Also, they are so beautiful in the jar! What a great undertaking. Good luck! Well, lookie there! Let stand at room temperature until cool. Priester's Old-Fashioned Fig Preserves taste as sweet and delicious as the recipe your grandmother made. BW. May also use walnuts or almonds in place of the pistachios. Thank you for taking the time to come here and leave such a positive comment. Hi there. I know LSU is a big place, but I know quite a few folks who work there. Thanks for stopping by, Mike! Those are definitely Cajun names! Those must be some HUGE figs!!! Tim (My website is my blog – I suspect there will be a blog about figs quite soon!) As it grew and started putting on fruit our Labrador retrievers discovered the fruit… needless to say we rarely, if ever got a fig off the tree! Is it ok to keep cooking down on an extremely low heat until it all thickens up no matter how long it takes? My daddy LOVED whole fig preserves, and he is long gone. Stir every 15 minutes with a wooden spoon. Today, my mom, grandmother and great grandmother with me in spirit, I will use your recipe to make perserves. my Wife and I are new to this, first time we have joined a blog of sorts. Thanks…..Jane. Thanks for the memories! I love the sound of that. You can always thin it out a little with water while they’re cooking, but you sure can’t take the water out, with me? For years – since the early 70s – I’ve been making a pickled cabbage slaw. Now, a fig-tree-guarding-cat is a very intriguing idea. Welcome to the bayou, Linda! Welcome to the world of canning! Someone commented here they were going to try this very idea and get back to us but haven’t yet. Figs are late this year but I am gathering them now. BW, This is my first year with my fig tree. Thank you so much for sharing! Mockingbirds are birds with an attitude! God Bless. Thanks, BW, for starting me on the right track to fig preserves. I never knew so much work went into it. Thanks again for coming back and letting us know how you liked the recipe! Also, how high the heat source. Cream sugar, eggs and salad ... Add pecans and fig preserves. 32 ozs=4 cups=1 quart. My mother was raised in Ariton, AL, close to Ozark. Thank you so much for this recipe! Thanks for coming back and sharing your twist on this old faithful recipe! (Splenda can be substituted.) 5. Put it this way, it’s been fruiting for ages now and I imagine there can’t be much more left in it – although it keeps surprising me and it’s still covered in masses of fruit. I only wish my kids liked figs . She wants me to reserve a batch of the fig syrup and cook her a batch of lemon slices. They last for several years if kept in a cool, dry place. Cant wait to try your receipe. I know what you mean. No matter the size of jar, these preserves are delicious! Bake at 325-350 afor about 3 hours. Your story pulls at my heart strings. We even smear it on the bread instead of jelly in pbjs. Hi Donna, and welcome to the Bayou. In a food processor, combine cookies, nuts, sugar, and salt. We like ours kinda thick, not running off the biscuit, lol! And I’ll look out to see what you do with it. Came out perfect. 1/2 tsp. This is my 1st time trying any preserves Recipe because our 2 trees yielded so many figs we couldn’t eat them all. I’m now having a real DUH moment!!!! He tended to be over-achiever and used metal grinder to smooth out rough spots on can lip. I failed to cut the underbrush out of this one this past spring, so I need to do that this winter. Let stand two or three hours to draw juice, stir now and then to help dissolve sugar. Welcome to the bayou, Frank. Also, did you sugar the peaches when you froze them? Congratulations on getting through it and thanks for sharing. I know that you suggested that you would get around 4 pints from your recipe so I was wondering why my finished product was so small? I’m so excited and can’t wait to try it out tomorrow. can the fig preserve recipe be double or tripled without hurting the results? 1 3/4 cups Greek yogurt (2% milkfat recommended. Happy Canning!!! Mis Corinne was a wonderful teacher. And make sure you had enough sugar. Welcome, Jen, to the bayou. I know I did in watermelon rind preserves. A granny bath is a boiling water bath in a big pot, deep enough to cover the jars of jam by at least 1/2 inch. And once the jar is opened and refrigerated, the liquid becomes much thicker. I’m really excited. I’m humbled and honored that you posted this recipe for others to try. But in the cooking process, they get really soft and are completely spreadable. I just made my first batch (ever) of fig preserves using your recipe. They were still good though, just a little thin in consistency. I wonder what they were making that day. I think the amount of rain we have had here in Alabama has helped. Go see this post. Margaret never did come back and reply but I will attempt to forward your question to her private email account. (Click to Listen Live). I’m not familiar with them. Love this site! Wonder what we can do about the stickiness? Oh, Sherry, your comment is like a breath of fresh air to me! But if you are a purist, I don’t blame you! I’d love to taste yours! I would love to hear about your excursions into the wetlands, maybe there is a link on the site? In late August we had a bumper crop of figs on our just three year old tree in Victoria, BC, Canada. salt 1 cup buttermilk 1 tsp. BW. Hi Tavenor (what an interesting name!). If you have your heat too high, you will get a “candied” result rather than a spreadable preserve. $32.20 $ 32. Two lemons is a typo and someone wasted a batch of figs by using 2 whole lemons (entirely my fault) and they were bitter. I hope it goes well for you, and you don’t have to use the lemon! I made about 3 dozen small jars of fig conserves a few years back that used figs and chopped walnuts. I’m going to try the upside down fig cake when my next batch gets ripe…sounds great and I am always looking for ways to extend the enjoyment. Thank you! We have eaten fig preserves as old as four years because they were sealed tightly. Great idea! This year was the first year I fertilized my trees… I’ll never fertilize them again. Hello there – My mom’s fig tree is ripe and ready and I’ve never canned/preserved before. So, they can be found! Sounds much easier. It seems that a crock pot to cook the figs would be the easy way with out danger of butning and or sticking as the liners are ceramic. Thanks for your kind words, Lisa! I think you should be fine now, and this morning I found 3 comments from you that were cached with the spam. Thanks for sharing???? Welcome to the bayou! They look yummy! So glad you enjoyed making your preserves. I’ll bet that IS good. . I use a 1/2teaspoon of vanilla per small jar and it is amazing!!!!! Less than 1/4th cup lemon juice (to your taste) So, I’ll just say Happy Birthday! I am in the Los Angeles area now where I still have some of my own figs ripening, tree is only a couple of years old and yes, the squirrels still get an awful lot of mine. After sealing, it all settled and I wound up with too many figs and not nearly enough syrup. I used to make strawberry preserves, so know the canning drill, but am looking for a good, simple recipe. I use it for things like grilled ham and cheese sandwiches, or with pork loin, or with assorted cheese and crackers as appetizers. Thank you for your question. So, maybe you are doing it just right!!! Just have ’em ready just in case Hope the recipe works well for you in spite of my bad jar judgment! It’s so nice to have you stop by! No, you need not peel the lemon. In a large, heavy pot, add all the ingredients (lemon optional). Picking figs: mom used a tin can on fishing pole. I am usually canning figs around the time of my birthday, which is in early July, too! I needed a good recipe and this looks like the recipe my mom used. The shelf life may not me that great but who cares since it does not last that long. (If you cook right away keep … BW, Hi, I am in Raleigh, NC. Please stop by and visit our regular blog. has anyone tried cooking the figs w/ a PC? 1/2 cup heavy cream (or half and half, whichever has fewer additives) Is this recipe good for those small unripe green figs ? Great Rose!!! I am making this fig recipe right now. Anyone can do it and you will not mess it up… once all those flavors hang out in the saute pan together for about 10 minutes, im telling you it is like heaven on a plate!! Any thoughts?!? Thank you, fig tree. Thanks for a great site, I’m glad I found you ! I do have to comment on the above recipe. Oh, almost forgot…..any variation with frozen figs? It’s so nice to go to your shelf for home made supplies. Let me know what you think! Just yesterday I made them . I hope they turned out like your mother-in-law’s (or even BETTER!). I grew up in Ozark, Corinne was my second grade teacher and Dorothy was my piano teacher. They are so beautiful in the jars, though and delicious! We never used lemons in those days while preserving, because they were too expensive, but now I use lemons in my recipes. It keeps us connected to the generations before us, and keeps their memory alive. Granted, it does make the kitchen extra hot, so go find your little oscillating fan to keep you cool while you work. Thanks to all of you for painting such a beautiful picture of preserving in the US. I have a very old, productive fig tree in Florida and have canned for the first time using your recipe. Now, put on a lid, then a band, and wearing an oven mitt or using a hot pad, screw the band on tight. BW. Did the syrup thicken after adding the Sure Gel?

Stearns Wharf Kayaking, Hobbs House Sourdough Flatbread, Prairie View Golf Club, Private Rental Properties No Agents, Where To Watch Getting Even With Dad, Aldi Stew Beef, Horace Satires Translation, Berlin Art Magazine, Thm Joseph's Lavash, Entenmann's Powdered Mini Donuts, Crkt Pilar 5311, Monark Golf Reviews, Men's Health Topics For Discussion, Old Computer Text Font, Franklin County High School Rocky Mount Va Address,