HOW TO CAN FIGS

QUANTITY:
An average of 16 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints--an average of 2 1/2 pounds yields 1 quart.

QUALITY:
Select firm, ripe, uncracked figs. The mature color depends on the variety. Avoid overripe figs with very soft flesh.
PROCEDURE:
Wash figs thoroughly in clean water. Drain. Do not peel or remove stems.

Cover figs with water and boil 2 minutes. Drain.

Gently boil figs in light syrup (5-3/4 cups water to 1-1/2 cups sugar for a load of 9 pints or 4 quarts, 9 cups water to 2-1/4 cups sugar for a load of 7 quarts) for 5 minutes.

Add 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint to the jars; or add 1/2 teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars. Fill hot jars with hot figs and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process.
 
RECOMMENDED PROCESS TIMES FOR FIGS
IN A BOILING-WATER CANNER
Pints 45 min, quarts 50 min.
 
 
Preserved Figs with Star Anise and Bay
 
Recipe By : Deborah Madison - The Savory Way
Serving Size : 1 Preparation Time :0:00
Categories : Pickles & Preserves

Amount Measure Ingredient -----------------------
3 lbs Figs
1 Lemon
2 1/2 cups Sugar
6 Whole Star Anise
1 Bay Leaf


Cut off the tough stems of the figs, then halve them and put them in a non-corroding bowl. Remove several wide strips of lemon zest and slice into thin slivers.

Bring sugar & water to a boil with lemon zest, anise and bay - boil slowly for 5 mins., stirring at first to dissolve sugar. Pour syrup over figs, add the juice of the lemon and leave overnight, covered in a cool place.

Next day, transfer figs to wide saucepan. Gently bring them to a boil and simmer slowly for the better part of 2 hours. Occasionally check and stir carefully making sure all are submerged. Prepare canning jars, ladle in the figs and their juices. Process according to your usual methods.

- - - - - - - - - - - - - - - - - -
 
NOTES : These make a fabulous dessert served with ice cream and/or pound cake and they look lovely in their jars with loose seeds falling free around the packed figs.
  
PRESERVED FIGS EDEN

4 pounds sugar
1 1/2 cups water
16 very large fresh figs
1 lemon, thinly sliced and seeded
1 orange, thinly sliced and seeded
6 cinnamon sticks
30 whole cloves
6 whole cardamoms

Bring sugar and water to a boil in a large pot. Turn heat very low and add figs and lemon and orange. Tie the spices in
a cheesecloth bag, add to the pot and simmer slowly for about 1 hour or until the figs look glazed and the juice is
syrupy and golden. Discard the spice bag and very carefully spoon the figs, lemon and orange slices and syrup into
hot, sterilized preserving jars. Cover and seal.
 
Makes about 3 pints.
 
 Candied Figs

5 pounds fresh figs, small variety
1 1/2 pounds sugar
1/2 cup water

Wash figs, combine sugar and water. Bring to a boil. Place figs in
boiling syrup and simmer one hour, uncovered. cool. Repeat the
second day. Third day boil slowly one hour, uncovered. Drain. Place
on paper towel and dry in sun for three days. May be frozen.
 
Fig and Pear

1 3/4 pounds fresh figs
2 pound Bartlett pears, ripe
            but still firm
4 2/3 cups granulated sugar
juice of 1 small lemon
 
Select small white figs. Rinse them in cold water and dry them with a towel. Remove the stems. Cut the fruit into slices.
Peel the pears, core them and cut them in dice.
In a ceramic bowl, combine the figs, diced pears, sugar and lemon juice. Cover with a sheet of parchment paper and allow to sit for an hour.
Pour the mixture into a preserving pan. Bring to a simmer. Then pour the mixture back into a bowl. Cover with a sheet of parchment paper and refrigerate overnight.
Next day, bring the mixture to a boil in a preserving pan. Skim and continue cooking on high heat for 5 to 10 minutes, mixing gently. Check the set.

Put the jam into jars immediately and seal.
Source: Mes Confitures: The Jams and Jellies of Christine Ferber

Fresh Fig and Strawberry Jam
 
This jam is so good it disappears from the shelf. The fresh figs lend an amazing texture and taste to the strawberries. Be sure to make as much of it as jar and cupboard space allows whenever you can get your hands on fresh figs. Otherwise, you may be like Margaret---she raved about it and then gave away so many jars she didn’t have any left for herself!!

4 cups jam, about
1 pound fresh green figs,
            stemmed and cut into
            small pieces
2 cups quartered strawberries
2 cups granulated sugar
3 tablespoons lemon juice


Place figs, strawberries, sugar and lemon juice in a medium stainless steel or enamel saucepan. Cover and let stand for 1 hour, stirring occasionally.

Bring to a boil over high heat, reduce heat to medium and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat.

Ladle into sterilized jars and process in boiling water bath for 10 minutes.


Fresh figs have a longer season than we realized. California figs are ready in May and are available from Greece and Italy in late summer and early fall. If you missed them, occasionally you can find figs from South America in the late fall and early winter. Remember that fresh figs are extremely perishable and should be used as soon as possible after purchase. They may be stored in a refrigerator for up to 3 days.
 
Source: The Complete Book of Year-Around Small Batch Preserving
            by Ellie Topp & Margaret Howard

__._,_.___