Chronicaling the lunacy of taming three acres in Tidewater Virginia, one square foot at a time!

"Gardens... should be like lovely, well-shaped girls: all curves, secret corners, unexpected deviations, seductive surprises and then still more curves. ~H.E. Bates, A Love of Flowers

Wednesday, July 29, 2009

Figs, Figs, Figs

My friend, "Beach Nancy," emailed me to let me know that the coastal crop of figs is in! Buckets and buckets of figs...

Cooked down with a recipe from one of the historic families of Wanchese, NC....Lorraine’s Grandmother’s Fig Preserves

2 cups of fruit to 1 cup of sugar.
Wash figs and put in large pan in layers of sugar and fruit.
Squeeze one large lemon over the top. (sometimes I also put cinnamon)
Put in about 2 cups of water because the washed figs have water on them. You may need to put more depending on the size of the pan and number of cups of figs. After they come to a boil turn heat back to med-low .
Cook about 1-1/2 hours - stir only several times The figs turn brown and glossy
Then pour hot mixture with fruit into clean sterile jars. Put on tops, but tighten them when you finish and they have cooled down.
Lorraine says, " We never put the jars in a hot bath and none has died or gotten germs!!!!" I will let the canning experts decide for themselves!

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