Fresh figs, picked at the peak of ripeness and quickly bathed in a golden sugar-water syrup and canned to enjoy long after fig season is over.
Figs are one of the oldest cultivated fruit crops. Some indications are that they were first cultivated about 11,000 years ago. They have been with mankind through all of our civilized history. The Bible speaks of figs numerous times. Figs have been grown by Texans since the early history of our state. When settlers came to Texas they brought figs with them or got “starts” from the missions. Figs grow extremely well in our coastal areas and can be grown anywhere in Texas with proper care. In the North, Far West and the Panhandle, protection from cold winter winds is needed. Irrigation is needed in the drier parts of our state. Even though figs can stand very dry conditions, they will not fruit unless they receive sufficient moisture. –Texasgardener.com
I love canning fresh fruit during the summer months. When we purchased our home, there was a little fig tree in the back yard that produced a handful of figs each season. The tree has thrived in the Northwest corner of the yard and, 23 years later, the tree takes up an entire corner of the yard and produces thousands of luscious, plump, sweet figs every year. My hens love to stand under the tree and just graze on ripe figs all day long. The Blackbirds and Mockingbirds clean off the top of the tree, and I pick what I can reach from the middle of the tree.
Every summer the figs begin to ripen around July 4th, and I begin canning on a daily basis until the short season is over. I enjoy giving the beautiful amber colored jar filled with sweet goodness as a little thank you gift throughout the year. Canning is not difficult, just very time consuming. Preserved figs are perfect on hot, buttered buttermilk biscuits or toast. They are a great topping for ice cream. They pair beautifully with cream cheese, goat cheese or blue cheese on top of crostini with roasted pecans or walnuts. Here is my recipe that I’ve been using for about 20 years now.
Wash figs and drain in a colander.
Place the sugar and water in a stainless-steel pan and bring to a temperature of 222 degrees on a candy thermometer.
Add the figs to the syrup and cook on low for about 1 hour, until the syrup again reaches 222 degrees.
Fill the jars leaving 1/4-inch headspace. Wipe threads and top of jar clean with a damp cloth; screw on lid and place in a boiling water bath for 15 minutes. Remove from the bath and leave, undisturbed until completely cooled.
- 4 cups ripe figs, rinsed
- 3½ cups granulated sugar
- 2 cups water
- Bring the sugar and water to a boil in an enameled or stainless-steel pan, and cook this syrup to a temperature of 222 degrees on a candy thermometer. Place the figs in the syrup and cook over ver low heat for about one hour or until the temperature again reaches 222 degrees The figs should remain intact and the syrup should become amber colored. Ladle the fruit and syrup into ½-pint jars, cover, and process in a water bath for 15 minutes. Removed from water bath and leave, undisturbed until completely cooled.
