What to do when you have more figs that you can eat? Make preserves. We have two fig trees in our Sunnyvale garden. One is a Black Mission Fig growing in a 66 gallon pot. The other is a Panache Fig (aka Tiger Fig).
This is the first time for trying this recipe. The ingredients are simple enough: Figs, lemon juice and lemon zest, ginger, sugar, honey, and a cinnamon stick. Also the instructions were simple enough: Add all ingredients; Heat over medium heat until sauce thickens then remove cinnamon stick; Continue to boil until the juice reaches 220 degrees (or the juice sticks to a chilled spoon). I tried the candy thermometer but by the time the temp got to 220 the fruit had dissolved. But it is still tasty.
makes 1 pint
- 1 pound figs
- 1/4 cup lemon juice, freshly-squeezed
- 1 teaspoon lemon zest
- 1 tablespoon fresh ginger, grated (or ½ teaspoon ground)
- 1 cinnamon stick
- 1/4 cup honey
- 1/4 cup sugar
Wash and trim stems from figs. Cut into halves lengthwise, or quarters if figs are large.
Combine all ingredients in a heavy small 1-quart pan. The small pan is recommended because it causes the preserves to be deep enough for the candy thermometer. Heat over medium heat, stirring occasionally until sugar dissolves. Increase heat to medium-high and bring to a boil. Continue stirring occasionally until fruit is cooked and juices start to thicken. Remove cinnamon stick.
Preserves reach the setting stage around 220F. You can test using a candy thermometer or dip a chilled spoon into the mixture, if the preserves form thick droplets (instead of running off the spoon) it’s done or close to it.
Spoon preserves into sterilized 16 ounce jars, letting them cool before storing in the refrigerator.