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Fig Preserves

I LOVE fig preserves! The problem I’ve encountered in the past with canning dogs is that I only have one tree. Over time, the tree puts out plenty- but not enough at one time to can them. I discovered that figs can be fresh frozen. I pick them daily and freeze on a cookie sheet. When I accumulated 3 gallons of frozen figs I decided to can them. Recipe reflects 2 different starting amounts of figs. Canning instruction below.



 

Ingredients (3 Gallons(13 Pounds Raw Figs)/ 2 Pounds

  • 3 Gallons/13# Raw Figs  /  2 lb Figs
  • 10# Sugar  /  3 Cups Sugar
  • 6.5 C Water  /  1 C Water
  • 3.5 Thinly sliced lemons /  1/2 sliced lemon
Yields 4.5 Quarts (18-20 half pint jars)   /  1.5 Pints

Instructions

  1. Wash figs gently in cold water.
  2. Place in a large pot, fill with cool water and soak for 20 minutes.
  3. Make a syrup by boiling the sugar and water together in a large saucepan.
  4. When syrup is clear and just thick, around 15 minutes add figs and lemon slices.
  5. Bring to a boil over high heat.
  6. Boil hard 1 minute.
  7. Lower heat and simmer for 30 minutes.
  8. Remove from heat.
  9. I like to can whole figs but you can also purée a bit if you prefer. Carefully pour into a blender and pulse to grind figs and lemon slices if you want more of a jam.
  10. You may want to cook down for 10 or 15 more minutes to desired thickness.
  11. Ladle into clean hot sterile jars and process in a boiling water bath for 10 minutes.
  12. Canning Tips:
  13. If you have a small amount of figs use the 1/4 pint jars. Otherwise, use the 1/2 pint and maybe a few pints. You don’t want them going bad in a bigger jar is opened. 
  14. Get jars / lids at any grocery or dollar general. Pick up canning tongs- they’re a must.
  15. Have a really big pot!
  16. Wash all jars & lids w/ soapy water. Rinse them and leave in a sink of hot water until ready to fill. Keep lids/rings in a small pot that you’ll be boiling before placement on the jars.
  17. After figs are done, fill jars leaving 1/4 to 1/2 inch room for expansion.
  18. Boil lids & rings
  19. Place lid on each jar and finger tighten the band.
  20. Fill big pot with enough water to cover all jars. Warm up to a simmer.
  21. Place all filled and lidded jars in pot of water with at least 1” water over the jar. Boil for 10 minutes.
  22. Remove with canning tongs  and let come to room temp.



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