Time to get seed started.

God Bless America

God Bless America
If you don't think so, maybe you should leave

Saturday, July 7, 2012

Heat Wave !!!

Hope all are dealing well with the heat. Heat not to bad here so far, high 90's. But the humidity is a killer, 46% right now. Weather man says rain coming over next several days. I really hope he is right. We do not need another summer like last year.
 Figs are ripening now, but the birds and animals are having a field day with them. Hope they will share with us. I want to make more fig preserves we have just about run out. Here is a good simple recipe I use. Thought you might like it to. later Bill

Old Fashioned Fig Preserve Recipe


4 Cups whole figs

2 Cups sugar

4 Lemon slices, seeds removed (1 slice per jar)

3/4 to 1 Cup water

1 pinch salt

Yield: About 4 pint jars

Rinse your figs in the sink really well and then drain. Remove the stems. Leave whole or cut in half–your choice.

In a large, heavy pot, add all the above ingredients. Cook on low for several hours, about three, stirring occasionally so mixture does not stick or burn. DO NOT LEAVE POT UNATTENDED because burning happens quickly.

Cook until very thick.

Ladle hot preserves into hot jars, using canning funnel and oven mitt so you do not burn your hand.

Make sure your lids and bands are boiling hot!

After filling jars, wipe the rims with clean cloth so lids will form tight seal. Using oven mitt and hot pad, put the hots lids on the hot jars and then tighten the bands.

Process in boiling “granny bath” for 10 minutes. (Or preserves may be stored in fridge for up to one month without the bath.)

And there you have the most beautiful, tasty fig preserves this side of the bayou!

If you would like to cook large amounts, just remember that you use half the amount of sugar to figs.

1 comment:

John said...

Yum yum-- when I lived in Mississippi I had a fig tree in the yard of the place I rented