Tuesday, June 30, 2015

Fig Preserves

Finally, our fig tree produced enough fruit to make a jar of sweet preserves or jam.  We've eaten quite a few and shared some with cardinals and wrens.  We have had the fig tree for several years and it has provided shade for the garage and a place for birds to build nests.  But I have heard that fruit trees need time to develop and for the grower to be patient.  I was most anxious to make this fig preserve:  

I halved some and left the most ripe ones whole to make 4 cups to put in the pot for making my jams.

Then I added 2 cups of sugar; half a lemon, sliced and diced; 3/4 cup of water; a small pinch of sea salt; and 1/2 tsp of cinnamon.

I brought this to a boil, turned down the heat, and let it simmer while stirring often. I  let it simmer until rather thick.  Cooking time?  I used more than 1/2 hour and less than 1.  It all depends on the simmering.  But stirring often to prevent the jam from burning was most important

I spoon checked for "doneness" by serving up a spoonful of the preserves on a small dish.  If it was too runny, the preserves or jam needed additional simmering.

When this jam was ready, it was sweet!

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