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.