Preserving Figs.

This week, a dear friend brought fresh figs from her father's tree. After extensive research, we chose two preparation methods: Fig Preserves & Fig Jam.

Over four hours of processing resulted in the production of four, eight-ounce jars of the Whole Fig Preserves.

The Fig Jam, however, was quick, easy, and tasty. Our thanks to our Knitter friend for the figs as well as the Jam recipe!

Fig Jam

2 qt. (about 5 lbs) figs

3/4 cup water

6 cups sugar

1/4 cup lemon juice

To prepare:

Pour boiling water over figs - let stand 10 minutes.

Drain, stem & chop (if desired - or leave whole and let them cook down)

Measure and add 3/4 cup water and the sugar to figs.

Put in a large pan & slowly bring to a boil, stirring to prevent sticking.

Add lemon juice and cook 1 minute longer.

Pour into hot jars, boiling hot, leaving 1/4-inch head space. Adjust caps. Process 15 minutes in hot-water bath. Yields about 5 pints.

Whole Fig Preserves

8 cups firm fresh figs

8 cups boiling water

2 2/3 cups granulated sugar

4 cups water

1 lemon, unpeeled, seeded, and thinly sliced

In a large glass or stainless steel bowl, combine figs and boiling water. Cover and let stand at room temp for 15 minutes. Transfer to a colander placed over a sink and drain. Rinse with cold water and drain again.

In a large, deep stainless steel saucepan, combine sugar, 4 cups water, and lemon slices. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard, stirring occasionally, for 10 minutes. Using a slotted spoon, remove and discard lemon slices. Reduce heat to medium-high and return syrup to boil. Add 2 cups of the figs and boil until figs are translucent. Using a slotting spoon, remove figs to a shallow pan and repeat with remaining figs, working in 2 cup batches until all figs are translucent. Boil syrup until thickened. Pour thickened syrup over figs. Cover and let stand at room temperature for at least 8 hours.

Prepare canner, jars, & lids.

In a large stainless steel saucepan, bring fig mixture to a boil over medium-high heat, stirring frequently. Remove from heat and skim foam, if necessary.

Ladle hot preserves into jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot preserves. Wipe rim. Center lid on jar, screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait five minutes, then remove jars, cool, and store.