Fig Preserves

I have really been looking forward to growing a full garden and canning the produce, having never done either.  The full garden will have to wait until next year, but the plans are already in progress.  Luckily I have awesome neighbors who have showered us with tomatoes, kale, squash and zucchini all summer long, so it's kinda like we already have a garden (without the work).  My first ever attempt at canning was just last week after I came home from my grandmother's house with pounds and pounds of figs from her tree.  After eating two pounds all by myself, I decided I should do something with the rest.  I read some recipes and came up with one that is a combination of a few.  Here is the result.

Fig Preserves with Honey and Lemon

4 lbs fresh figs

5 C. sugar

2 C. water

2 lemons

1 T. honey 

Remove the stems from the figs and soak them in cold water for 20 minutes.  While figs are soaking combine the water, sugar and the juice of the 2 lemons in a 6 quart pot.  Bring to a boil and let boil until the liquid is clear and has reduced by about 1/5.  Add the figs, the zest of one of the lemons (optional) and the honey.  Let this go until the figs become transparent looking and you get the right consistency.  Remember that it will be thicker once it cools.  This took about an hour and a half for me.  Finally, turn off the heat and mash the figs with a potato masher.  The potato masher was Jason's idea, and a brilliant one!  This allows you to have chunky preserves, which is perfect for optimal biscuit spreadage.

 

we have found the potato masher to be an indispensable kitchen tool

Now you're ready to can!

clean efficiency

Having a clean, organized set up is the key to successful canning.  Fortunately, Jason has been doing this since he was a kid so I had some professional assistance.  The pot on the left is the preserves, the pot on the right is a big pot of boiling water for sanitizing and sealing the cans (a 4 quart is pictured, but I ended up using a 10 quart so I could do all the cans at once).  First drop the empty jars into the boiling water for a couple minutes to sterilize, then sit them on the rack to dry.  Fill each jar nearly to the top with preserves and tightly screw on new lids (you cannot reuse lids from old jars).  

boiling the jars to seal

Using tongs, put the jars now filled and lidded into the boiling water.  The FDA recommends boiling for 10 minutes.  Remove the jars with the tongs and place them on the rack to cool.  Once they have cooled almost completely the lids will create a vacuum seal.  You know you have a good seal if the button in the middle of the lid is down and doesn't move when you press on it.

tada!