Fig Preserves

We LOVE figs. We were spoiled in Italy each summer with an abundance of beautiful figs in the market. When they were in season we bought them by the kilo. Thankfully, we're blessed to have a huge fig tree in our backyard so we can continue to enjoy the little gems.

Over the past few weeks the figs have all come out. My sweet husband has been fighting with the squirrels and birds and mosquitos (all this rain has turned our backyard into a mosquito haven...) to pick them every day after work. By the end of last week we had more than 5lbs. that we had to use. So we decided to try our hand at making preserves.

Don't be intimidated. The process is simple, and canning is really easy. The main thing is that you want everything to be sterilized. I boil the jars first and wash the lids with warm soapy water (don't boil the lids). When processing the jars after they are filled, just bring a large pot of water to boil. Submerge the jars in the water for the amount of time specified in the recipe. Once they're done processing remove them from the water and let them cool for 12-24 hours. As they cool you will hear a "pop," this means that the jars have properly sealed and can be stored for a least a year. If you have a jar that doesn't seal properly you can reprocess within 24 hours.

Here's our recipe:

NOTE: This recipe is for 1lb. of figs.

1lb. of fresh figs, quartered
3/4 cup white sugar
3/4 cup light brown sugar
1 Tbsp. vanilla extract
1 Tbsp. port wine
1 Tbsp. lemon juice
a pinch of salt
a pinch of fresh ground black pepper

In a large pot mix the figs, sugar (white and brown), vanilla extract and salt over medium heat. Bring to a boil. Stir occasionally and let the mixture cook for about 20 minutes. To test the mixture to see if it is done drop some of the liquid on a plate that has been chilled. If it sets immediately, it's ready. When the mixture is ready remove from heat and stir in port wine, lemon juice, and black pepper.

Fill sterilized jars, leaving half an inch of headspace. Seal and process for 15 minutes.

That's it. Easy peasy.

Our 5lbs. of figs made 12 8-ounce jars. I've been enjoying the preserves on toasted gluten-free bread (I like Udi's multi-grain) with almond butter. One of my favorite recipes to use fig preserves for is crostata. It is basically a rustic pie. I'll share the recipe a little later, but for now, you'll just have to trust me. It is to die for.

6 months

Sweet Jane is 6 months old.

Can't believe it.

Jane has changed SO much in the past 2 months.

She giggles. She bounces (it is a really funny bounce she does when she is sitting up). She is "talking" a ton (almost every week she has some new sound, mainly squeals and such). She is eating food (kind of...still nursing her, but just slowing incorporating some fruit, veggie, and grain purees...yum). She loves to "swim". I take her to the pool a couple times a week and she just splashes and kicks all over the place (future Olympian?). Her little personality is just coming out and it is hilarious. We are loving watching her grow and learn and take in the world in around her.

Jane had her 6 month check up today including another round of vaccinations. Jane is growing like crazy. She's almost 19lbs. and 27.5 inches tall. She's already in her 9-12 month clothes! Again, can't believe it.

Last Sunday we had Jane's dedication/baptism. It was such a special day for us. Sweet Jane did great! She missed her morning nap, was held by someone who wasn't me (she's entering that clingy stage), and got water splashed all over her - all with a smile on her face! After church we had a lovely brunch and my mom's house. Jim's sister, my sister and her boyfriend all came in town too, so it was extra special! Our church will have the service online in a few days. I'll share the link when it is up.

This Sunday we put Jane in the nursery for the first time so Dad and I could get back to our Sunday School class. We LOVE our class. We started going to the young parents class while I was pregnant and it has been such a blessing for us. We've missed them so much the past few months! Jane did great in the nursery, and I did pretty good with her being away.

We've also started introducing real food. We started with bananas, but had to stop because of a bad reaction. At this point we aren't sure if it is a possible allergy or just a fluke. We'll try again in a week or so and go from there. After the banana problems we switched to brown rice cereal, to get her use to something bland. After about 5 days of spitting it out and dramatically gagging she gobbled the whole serving up! Over the weekend we started her on sweet potatoes. She is slowly starting to like those.

Here are some pictures from the past few months:

Swimming with Dad.

At her 6 month checkup.

Not sure about this food thing. 

Love those thighs! 

My sweet family after Jane's baptism.