Friday's Fave Foods***Fig Preserves

Do you wonder why I write about figs alot? Figs are a double edge sword in the South. They produce twice a year. Usually a light crop in June, and a heavy crop in Aug/Sept, and you have to pick them every day once they start to ripen, otherwise the fruit rots and attracts all kind of insects. Or, hopefully, birds. So...we tend to have alot of figs, alot of the time, all at once. Here is an old favorite...and just one more thing to do with all those figs!

If you are interested in growing your own figs, try this site. The common species we see around here is Tennessee Mountain Fig, probably shared by early settlers. You find them on older properties, or sometimes growing seemingly wild. It's cold hardy to -10 degrees.

Fig Preserves

Ingredients:
6 pounds figs, peeled or unpeeled
6 pounds sugar
3 lemons, very thinly sliced, seeds removed

Preparation:Wash, drain and stem figs. Pour sugar over figs and let sit overnight. Cook over medium heat until sugar is completely dissolved; reduce to low heat, stirring occasionally to prevent sticking. Add lemon slices. Cover and cook until figs are transparent and the syrup is thick, 2-3 hours. Remove from heat, pack in hot, sterilized jars and seal according to manufacturers directions. Makes 5 to 6 pints

Next Week: Get ready to tailgate!