It's fresh fig time in Georgia! They average $5/quart (so buy a tree; it's more frugal). I had never had figs until I moved to Georgia, and I'm very happy to say they are delicious! If you haven't tried them, add the experience to your bucket list. I had always avoided them because they reminded me of the dates that killed the Capuchin monkey in Indiana Jones: Raiders of the Lost Ark. Naturally, I boil mine because a sweet warm fig is divine, but this time, I decided to give preserves a try.
|Equal parts sugar and fruit are always the safe bet... I don't play it safe in the kitchen.|
My fig preserve ingredients:
- 1 quart figs
- 1 cup sugar
- 1 cup white grape juice
- 1 sure-jell box
- 1 quart canning jar (or 2 pints canning jars), canning lids and canning rings
Step Two: Combine in Pot
|Bring figs, juice, sugar and sure-jell to a boil.|
I rinsed the figs and capped them (if they still have stems). I placed the figs in the pot, poured in the grape juice, sugar and brought to a boil. I mashed the figs (you could also put these in a food processor prior to boiling). Once boiling, I added the sure-jell. I let this mixture boil rapidly ~5-10 min.
Step Three: Can
|A little less than a quart. (I may have sampled some...)|
I poured the boiling preserves in an already-hot canning jar, wiped off the mouth and placed a freshly boiled and dried lid on top. I tightened a ring over the lid and set the jar aside to seal.
Step Four: Enjoy!
|A little kick to the morning toast.|
I love these preserves on buttered toast. I call a serving a tablespoon. Clearly, I spread more than one tablespoon on my toast, but I think it is yummier that way. ;)
63 cal/ 16 g carbs/ 0 g fat/ 0 g protein per tablespoon