fig preserves

2014-09-01 a.o.

I have this little fig bush in my backyard, possible 'desert king' considering how it survived here in the desert even when neglected for several years.

Every year it freezes back down to the ground, but so far, it always came back in spring. It's never been taller than 4 ft. but it has produced a few figs every year that I have lived here.

I have to keep an eye on them if I want to harvest them, because the birds and ants will get them if I let them ripen on the vine. 2014 was an exceptional year, insofar that I had more than just a handful. I still had to save them up for a few weeks, until I had enough to make some preserves.

These figs were so sweet that they really didn't need extra sugar. Simmer down to a very thick syrupy liquid.

INGREDIENTS

This is what you need for 4 cups:

2 lbs. fresh ripe figs
up to 2 cups of sugar
salt

Pic1: figs

Directions

Wash the figs. Cut off the stems.
Cut them lengthwise to check for bugs inside. Remove/discard any damaged parts.
Transfer to a cooking pot.
Add 1 cup of water to get them going.
If necessary, add salt, sugar to taste.
Bring to a boil. Reduce heat.
Simmer over low heat at least 90 minutes, or until completely liquefied.
Continue to reduce the liquid until very thick and sticky. Stir occasionally to prevent burning.
Transfer to sterilized canning jars, leaving 3/4" headspace.
Since these are not acidic, add lime juice or vinegar, or process in a pressure canner.

Pic2: ripe 'desert king' figs
Pic3: simmer
Pic4: can

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org