The other day I bought a copy of the magazine Mary Jane's Farm and I saw this recipe in it:
Since Sparky had picked a bunch of figs and put them in the fridge I decided to try this recipe out today. I followed it to the letter, except that I ran the figs, once they were cooked, through our food processor. Then I put the lemon zest and juice in and put them back on the stove to cook for the last five minutes like the recipe says to do. And you know what? This recipe kicks ass. The fig preserves I made tasted out of this world. And there were enough to almost fill an 8 ounce jelly jar.
So flush with success I went out and picked more figs off our tree and I chopped them up and I combined them with the rest of the figs that Sparky had already picked that I didn't use earlier, which gave me six cups of chopped up figs to work with. So I started making this recipe again, only this time I multiplied the ingredients to match my six cups of figs.
Things were going swimmingly, or so I thought.
It turns out my math was a bit fuzzy and instead of using a cup and a half of water as I should have, I used three cups and my figs were not preserved, they were syrupy. So there I was with five 8 ounce and one 16 ounce jar of fig syrup. Knowing that all that syrup would go bad before we ate it all I dumped out all the small jars and I kept only the 16 ounce jar of figgy syrup.
Lucky for me though, the our fig tree is still full of figs so in a few days when enough ripen I can make try it again. And I'll nail this bee-otch next time. Or my name isn't Dr. Monkey the Fig Preserver.
9 comments:
Universal Door County Recipe for all fruit preserves: Fill quart jar with pitted cherries, figs, peaches, or what have you. Pour vodka in, to the top. Cap tightly. Mellow for at least a month, turning bottle upside down when you happen to think of it. Drink liquid slowly through cold winters, by the fire. Sugar the fruit and have it over your best ice cream.
Your talents amaze me, Dr. Monkey!
Another great try-and-learn success. I bet you could have reduced that syrup down and do something great with it (make ice cream, drizzle over pound cake, freeze it). I am so jealous you have a fig tree...
We can grow rhubarb, and that's it. So I would really appreciate an invitation to come down there for a fig preserve tasting party. I'll bring a pie.
That's really cool that you've learned a way to use all those figs. I love figs. Good luck with it all.
Thank you. You know I don't know much about figs. I didn't even know they could grow in your climate.
Now, what do you know about kumquats?
Save some for me! Please?
We love fresh figs and buy them about once every fall. I found a recipe in a Scary Godmother comic book for figs, goat cheese, and prosciutto hors d' oevres. Yum.
Dude!
Slice a baguette into diagonal slices about 3/4" thick.
Spread a half tsp. of good olive oil on each slice.
Add a half fig to each slice, then sprinkle gorgonzola, bleu or other veined cheese over figs. Broil until cheese is bubbly.
Holymotherofbabyjesus they are fabulous.
Post a Comment