Fig Preserves - The Old Fashioned Way! | Useful Knowledge
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- Опубліковано 29 вер 2024
- Fig preserves are simple and easy to make. Old fashioned fig preserves are made from figs, sugar, water. Our fig preserves recipe was passed down through our family for generations. These preserves are made by slow simmering the figs, sugar, and water. We show you how to easily make and can them.
Real old fashioned fig preserves require about 2 hours of simmer time. Then canning fig preserves is quick and simple. We show you how easy it is to make and can these preserves. No water bath. I had forgot about making fig preserves in years until a couple of years ago. After making a batch, I planted 4 fig trees of my own.
If you have only made the fake strawberry preserves using figs, you really should try this recipe. This is truly old fashioned and the fig preserves have a unique flavor that is awesome on biscuits.
The taste of these old fashioned fig preserves will make you want to make these every summer. My grandparents made these preserves until the kitchen was full of canned fig preserves. The simple and easy fig preserve recipe is include in the video.
This is not fig jam. With these fig preserves the figs are left whole and allowed to cooked down to make preserves. Bring on the southern biscuits and let's eat!
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I tried this recipe a few days ago and while good, tonight I'm doing a few things differently while making another batch. 1. I'm cutting the figs into eighths instead of leaving them whole which didn't spread well on toast. 2. instead of using half the fig quantity in sugar - I'm using a third and I can taste the natural sweetness of the figs much, much better, and 3. I'm adding a little lemon juice at the end to better keep the preserve as well as to add a little brightness to the taste. Also, I'm using my slow cooker instead of doing it on the stove and it's working well, but is much slower cooking, naturally.
dagnyatl. Sounds awesome! Nice idea on the crockpot. That is the neat thing about canning your own. You can adjust until it is the way you like it. I have a friend that crushes her figs and then makes the preserves. I like mine whole. Best of luck and thanks for sharing.
I like your lemon and less sugar idea. Do you put the lemon in while cooking or put the lemon in the jars after cooking. Thanks. P.S. Throw out that toast and make you some biscuits.
@@fredroberts3087 Yes, Fred, biscuits would be good. Here's the link to the fig recipe using lemons near the end of cooking. She adds the lemons around the 6:00 minute mark. ua-cam.com/video/N5Ry8TLnMlM/v-deo.html
@@AshkenaziChristian i use candied lemon rinds in mine....
@@bexpoking1 Candied lemons sounds like a terrific idea. Sadly, I haven't seen any fresh figs for sale in Albuquerque NM where I live since I last made this recipe 4 years ago. In fact, just last night I was searching the 'net trying to find fresh figs in the area knowing now is their season, to no avail. How about you? Have fresh figs arrived in your area this summer?
Nice
What!!? No water bath or pressure cooking?? I’m confused.
Hi. This is the open kettle method that was the recommended method before water bath became recommended. It’s a real canning method that I was taught as a child. It’s also shown in many of the old canning books.
What is the shelf life for these hoemade fig preserves?
Hi. At least 12-18 months in the pantry.
How will you use these fig preserves later?
anne rezentes. Hi. For me, I love fig preserves with southern biscuits for breakfast. My wife and kids love to eat fig preserves with crackers and goat cheese. It’s is good but biscuits and figs are my 1st choice.
In Greece they use preserves as a welcoming treat. Each visitor will receive a small dish, like the size of a coffee saucer, with the preserve and a tall glass of water. If you were to observer a Greek drink any liquid when among company, s/he would raise the glass and wish the rest of the company good health, "ya mas" or "ya sou".
Thanks for the recipe! You can also cover your figs with the sugar and let sit in refrigerator for a while (overnight) and it will make lots of juice on its own! :D
I let mine sit for a couple hrs on stove in sugar before I cook them, I also pick my figs when they are ripe soft and only cook half hr or so.
We used this recipe last year and they turned out great. Everyone loved them. The only thing different is we added some thin slices of lemon while cooking down. They add just a little extra zing and the lemon rind tastes wonderful as well. It is fig time again in about a week here in Texas and we will be using this recipe again this year. Thanks for the great and oh so easy recipe.
Awesome!! Thanks for sharing! I bet those lemon rinds do taste great in the figs!
This is my 1st time ever making fig preserves and I am going to use your recipe. I am thinking I am supposed to use a water bath. I will give an update.
Hi. You can use the water bath method. I use the open kettle method which is the predecessor to water bath. Do whatever makes you comfortable on the canning method.
I love to pour my left over fig syrup on ice cream delicious !!!
Imma try that
Looks like a southern turkey fig, great preserves. You might want to try cooking for another few hours if you have the time,,maybe add the sugar in the last hour ,,check it out and see the difference.. I think you'll prefer them when cooking down more ?..
Thanks so much for sharing this recipe. I created some fig preserves a couple of years ago using another recipe from UA-cam and they did not taste like the fig preserves I was accustomed to eating. I saw your recipe and decided to try it and this is just what I was looking for. Thanks again!
Chris Vann. Hi. Thanks! My grandmother made what seemed like 100’s of jars of fig preserves each year. They are my favorite. Happy eating the fig preserves!
bro, thank you for this information. God bless you.
Absolutely and God Bless You also!!
Funny how some of the best recipes are simple and basic. Thanks for sharing this great recipe!
Great idea ! Except you don't need 6 cups of sugar , I made it with 3 it tastes so sweet 😊
Perfect proportions thanks. I preserved about 5 litres (bit more than a gallon) today. I threw the lemon rind and a teaspoon of tartar into the pot, just to be sure (too many not-quite-set preserves in my past)
My neighbor gave me a bag of figs and I have the same pot! It’s fate! 😂
Emiko Sage. Sounds like fig preserves are on the way!
My mom has been looking for this old fashioned way of fig preserves but every store only has the jam kind. She ate it this exact same way as a kid in Louisiana. I am going to make it this same way for her for the holidays thanks to you. Your video is much appreciated!!!!
JaceyPenne. Thanks!! My grandmother made these for me when I was a child. Best of luck making them. It’s really not that hard...just time consuming but worth it. My only advice is to cook them slowly as I show in the video and you will have some great preserves.
My mama used to can Pound and Brown Turkey figs, and sliced a couple lemons really thin for each peck of figs. We'd put the preserves on Angel or buttermilk biscuits. Oh, that was good. Thanks for bringing back some good memories!
++Alvania Scarborough. Thanks for sharing! My mouth is watering. That
reminds me of my Grandmother. She canned so many figs that the jars
lined the kitchen baseboards. I do love biscuits with figs! Thanks!
This Is now my go to fig preserve recipe!! Easy and delicious!
Thanks!!
People need to understand that jam is the consistency of apple sauce. Preserve is whole or with chunks in it in the sauce
Thank you! I was wondering the difference. Very helpful
So simple. I have a fig tree. I been wanting to know how i can make and can fig perserves. Thank you for sharing this video👍
I’m going to use your recipe and make some preserves tomorrow.Thanks!
Hi. I just made a batch last night. They are finally getting ripe!! Enjoy!
That definitely is the old fashion way....no pectin & turning them upside down. I know you'll probably say, you've been doing it for yrs without hurting anyone...but why take that chance.
Really good recipe
My figs are in already. Some even overripe. Too many for me. Trying to learn how to preserve them.
Wow!! I’m jealous! Mine are at least a month out.
I needed to see you open it and show us one! I love the way you did it!
Rosalind once. Hi. Thanks for the kind comment. Please see this link. ua-cam.com/video/gDt-0nYUHeA/v-deo.html Toward the end of the video, I open a jar of figs :)
Jamie this is the BEST video I have seen for canning Figs. Thanks so much.
Nancy. Thanks so much. My grandmother was the queen of fig preserves. She made so many jars that they lined the kitchen baseboards. Every time I open a jar, I remember her. They are my favorite to eat with biscuits!
Jamie. I did mine the same except. I would pour my sugar on them and let sit overnight. Then not add water. Just cooked them down. So yummy. That was how I was taught down I middle Georgia.
That my grandma recipe!! Please send me a jar! Do you make the biscuits? Like to see that video! Great job!
Hi. Send us an email. The figs look like they will be ready in a few weeks. I do make biscuits. We have a video on the biscuits! Check on our channel.
How do you like to use your fig syrup? Great recipe, reminds me of my pear preserves.
My wife loves it on pancakes. Thanks!
@@useful.knowledge sold!!!
I WANT TO PRINT THE RECIPE
How would this work with frozen figs?
It would work. The preserves may end up more mushy like you crushed the figs. Many people prefer them like that.
I had two gallon bags but it only yielded 6 pints and 1 pint of syrup so 7 jars total. Why such a big difference I wonder.
Lindsay Odom. Hi. That is a big difference. Just wondering...Did you measure them in a large measuring cup before cooking them?
I use scissors to cut the stems off. It’s a lot faster.
Nice!! Great idea!
I made them the same way only I added vanilla. Ooooh. Yummy
OHHHHHHH! Vanilla sounds good!
I love this. Others tend to make it seem so hard. Mine turned out perfect
Awesome!! You’re correct. It’s not hard at all. You just have to be careful patient and cook it slowly. I have a fig bush that has decided that it wants to be late on the fig production this year. I just canned some fig preserves last night. Enjoy!
This is a canning I can get with! Grandma us to can peaches. Gonna learn how to it. Thanks so much! Good luck with your yummy preserves.
Kattie Mcfarlin. Thanks! Grandma’s are awesome. That’s who taught me to can. All the best canning. I just got done with a batch of fig preserves.
How long Do You Keep The Jars In The Oven at 250⁰?
15 minutes is plenty.
Merci Beaucoup ❗️❤️👌
I do my figs exactly like that. Was taught by mom. Makes great fig cake. But I water bath instead of turning over.
Fig cake!! Great idea!
Thanks I will try it
Hi, trying this now, and using some local honey instead of sugar even thought I’m still using some. Ok: how long do i put my jars in the oven at 250 for?
And do i keep them in a pantry? And just out in a fridge when opening? Thank you.
Elizabeth Created. Hi. The jars need to be in the oven for at least 15 minutes before you are ready to can. I usually just put mine in about mid way through cooking down the figs. I have never made fig preserves with honey so please let us know how they taste. Just as a note, I would still use at least a 50/50 honey to sugar ratio. In the case of fig preserves, the sugar is the actual preservative and honey can lose its preservative properties when watered down. Of course you will need to adjust the water also. I would make a small batch and see how they taste and get the ratios locked in. I keep mine in the pantry and they last a year.
Now that's an easy recipe to remember. Hey Jamie, I don't know if you have ever tired it or not, but if you get a chance try corn cob jelly. If you like honey, you will love it! It's my youngest daughters favorite jelly. We canned it last year and it was good stuff.
I've heard of that in the past but I completely forgot about it. That sounds awesome! I'm going to try this during next year's corn harvest! I wish you had posted this about a month ago :) I had piles of corn cobs when freezing my cut-off corn.
UsefulKnowledge make a video of you do please and thanks
Very simple! Thank you very much, for sharing
thank you so much for a quick, to the point video. very helpful
Thanks! Best of luck canning figs. I just made a run of blackberry jam tonight. Figs should be ready in July.
How long can it be stored for?
At least a year.
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My mother use to can figs every year. The figs and syrup taste great with hot cakes.
Yes! I do can a jar or two of fig syrup every year. Yum!
Can you tell me about how long will the fig preserves (as well as the fig syrup) keep in the pantry unopened? About how long will they last opened and refrigerated?
Thank you so much for for sharing. I just did 20 cups of figs and made 9 1/2 pints.
Dena Thompson. You’re welcome! Glad your figs came out great. I’m doing the same thing. I just canned 10 pints yesterday and my wife just brought some more in.
How long to put jars in oven????
Hi. 15 minutes at 250.
Great recipe and well done video! Just finished up my first batch. They came out nicely.Thank you very much, Jamie.
Awesome!! Congrats on your first batch! I’ve been making some myself this week. I love fig preserves. Thanks and enjoy!
Great video. Thanks for this information.
I do mine the same except I give them a 45 min water bath to seal and preserve . Thanks for the video.
only used the all dark ones never knew you could use the partual green ones
I love this but the National Caning says the upside down trick isn’t enough. Your supposed to can then in boiling water for 10 minutes?
Hi. Please use whatever makes you comfortable. These are your fig preserves.
I use the open kettle method that I was taught as a child. The open kettle method was the recommended method before someone decided that water bath would be recommended. The key to open kettle canning is the get the hot figs in the hot jar and the lid on quickly after removing the heat source. My rule is if can be water bathed, I can use open kettle. Enjoy those figs!
Straight Razor Daddy Nice Political reply sadly you don’t know what education is nchfp.uga.edu/how/can_07/fig_jam.html
Useful Knowledge Thanks! And yes I’ve tried the upside down method and it indeed works! Sometimes they seal before I can get them into the water lol My mom used to put a wax seal on hers way back, and my grandma kept her cans for years and years ick lol I tend to only use upside down on the ones that we eat first and water bath the ones I want to keep for a year. Thanks again!
Excellent video! I’m a novice to canning and this helped me a lot.
I used this method on blackberries, and it worked so well!!! I don't have a pressure cooker or any "fancy" canning equipment
Hi. This method is the open kettle method that was once the recommended method for acidic items such as jams, jellies, tomatoes and marmalade before water bath became recommended. I was taught this as a child by my grandparents. The secret is to place the hot jam/jelly/preserves in the hot jars and get the lids on quickly. It works every summer for me.
Can you stevia in this recipe? Am a diabetic.😊
Hi. I think you could make it but not can it like this. Sugar is the preservative in preserves. What I would do is make some really small batches with stevia and put them in the fridge.
@@useful.knowledge thank you.
I like the fresh figs when they are really squishy. I pick them and put them in a plastic bag and by the time I am done, I have squashed ones on the bottom, as they are that soft. Are these okay to use for canning preserves? What would happen if I made preserves out of these? May I add lemon and cinnamon to these? If I can, how much? Thanks for great video!
momstheword11. Yes, you can use the squished figs to make preserves. I have friends that mash them and don’t use as much water in their recipe. You could add cinnamon and lemon if you like. Just remember that the sugar is the preservative in preserves. Best of luck making these.
Is there any reason that you can't use honey instead of sugar? You know for diabetics.
Can you tell me how to can fig preserves with dried figs please?
THIS SOUNDS SO EASY I THINK I CAN DO IT. DEFINATELY WILL TRY, THANK YOU JAMIE.
Hi. You can definitely do this. Patience is the key for making fig preserves. Enjoy!!
Thank you!! I can’t find my old recipe and every one I read has lemon juice in it. I cannot stand a hint of lemon in ANYTHING. I was sure I always made them without it. Yayyyy!
Hi. Same here. I don’t like lemon in my figs at all. Most folks don’t realize that the sugar is the preservative and try to put enough lemon juice in them to make them acidic. My old Southern Living canning book doesn’t have sugar in its recipe. Thanks for watching and all the best making figs. My trees are at least two weeks from being ready.
I wash figs, cut stems, air dry, cut in half longwise, put in a freezer bag and freeze for a couple of days. Then thaw, measure amount.
I like them smaller and freezing them softens them up so they only take about 30-45 min to 1 hr depending on the amount.
Then I use this recipe, except I add 2 slices of lemon to lower the ph which helps to protect from bacterial infection. You don't taste the lemon in the final product.
This is undoubtedly the easiest recipe and tastes just like the ones my mom made.
I usually have 6 cups figs which gives me about 6-8 half pints. I prefer half pints since it is just me and I don't eat them everyday. Only when I have biscuits, maybe once a week.
Love this recipe!
Thanks for sharing!
Thanks great video as we can’t give enough figs away!
James Turek yummm I’ll gratefully take some off your hands 🤪
Just made my first jar. How long does it need to sit before using it? Thank you so much for sharing basic knowledge that has been lost.
Hi. You can definitely eat on those figs tomorrow morning at breakfast!! Enjoy!
Our figs are nearly baseball sized and still pretty green when sweet and starting to bustin open. Our jam and preserves are ugly but good. Can't figure out what's going on with our tree. Weird species I guess.
I hear you. I had one of my fig trees to do this last year. What’s weird is that it was only last year. This year the figs are normal. Not sure what’s going on. We had more rain this year.
Thank you! I received some figs frozen, didn't know what to do with them. I going to preserve them. Appreciate the info
Thanks!
My Dad decided to plant some fig trees in our suburban back yard around ten years ago and now they are huge! My Mom knew nothing about figs and now we have tons of them, so she wants to make jam. (She says she's currently making her own jam in her belly as she eats them while I read the comments. 😆) She really liked your video since our figs look like yours. She wants to put them in the blender for a smoother spread. Would you recommend doing this before putting them in the pot, or would that compromise the cooking process. Thanks. Oh, and my 78 y.o. Mother also liked your video because she could hear you! And I agree. Really nice and helpful video. Cheers!
Highway 1. Hi. Thanks for the nice comments. You could blend them before you start cooking. Just remember how many whole figs you blend up so you can keep the recipe correct. Since you have lots of figs, you could make some jars whole and some blended. I’m jealous because my figs are about 2-3 weeks from getting ripe.
@@useful.knowledgeKeep the recipe correct... Great thanks so much! They taste so sweet! I'm sure the jam will be awesome. We better get to it!!
@@flowerhour9539. On second thought my rule for crusehd fruit is a 1:1 ration of sugar to crushed fruit. I would try a really small batch to see how they come out. please let me know how they do?
@@useful.knowledge
I will thank you so much for your help. I plan on doing this tonight. Before those delicate little things turn into figrum!
@@flowerhour9539. One more thought.....If you crush the figs, you will not need the water in the recipe. Best of luck!
What about dissolving the sugar in the water first and then adding the figs?
I have used this recipe for this he last two years. Found this to be the best and easiest way to can our figs. Very easy to follow no problem.
Thanks!!
I might just try a small batch. Good videom
Doesn't it increase the shelf life if you use the water bath? I always water bath jams and preserves.
I honestly have never water bathed anything. I know my canned goods last 12-18 months and by then most are eaten. I ate my last jar of 2021 figs just a couple weeks ago.
I am making this right now. Thank you for sharing
I'm following this recipe right now! My figs are simmering!
Gina Ladner. Oh you're killing me! I can't wait for the figs to get ready in North Alabama. Good Luck! I hope they turn out great.
We've had so much rain this summer here in South Mississippi, I don't think they're as sweet as they usually are.
Gina Ladner. Same here with the rain. I'm originally from Philadelphia, MS. My grandmother had huge fig trees/bushes. I've finally found a place around my house that will protect them from the winter.
@@useful.knowledge cool I'm from Philadelphia Ms. Too got me two fig trees stared maybe next year I'll have a fig or two.
@@jimmyladd9468. Awesome!! They will grow great there. They will make some next year. Mine made enough the can a few jars the second year. If you go, have fun at the fair!
Shall I sundry the bottles for 2-3 hours instead of putting them in the oven.? I don’t have an oven.
Swarnalatha Ganapathi. Hi. If the sun in your area will get them really hot. The idea is to heat them up that the jars do not crack when the hot figs go in. You most likely should place them in really hot (almost boiling) water and pull each jar out as are ready to fill it with fig preserves. Good luck making fig preserves!
Useful Knowledge , thank you very much.It’s really hot in my place and we used to make” vadam”s and” pappads”
I have not canned any preserves, so my question may be odd. But I’m wondering why you don’t mash up the figs and how do you spread it on toast?
Hi. You have just asked a question in a 100 year old debate on figs. 😂 Some folks like them mashed up while some like them whole. I like them whole and will just eat them with my toast but not spread on it.
Thank you so much for the recipe! These look exactly like the preserves my Mom would make for the family when I was a little girl. She's now 104 and unfortunately all she could remember was figs, water & sugar then cook. I believe she cooked hers a bit longer because the syrup was thicker than what was shown on the video. Thanks to you making this very informative video, I believe I can duplicate her recipe and teach my daughter how to make them. Thanks again!
Hi. Thanks for sharing. My grandmother that grew and canned figs would be 109 now. She canned so many that her kitchen baseboards would be lined with jars of fig preserves. You can definitely cook until you get the correct thickness of the syrup. Some years mine are thicker than others. My fig bushes are loaded this year but I’m a few weeks out from picking. Enjoy those fig preserves and thanks again for sharing.
Thank you so much 😂. My grandmother used to make homemade fig preserves I can't wait to find fresh figs and make this wonderful recipe with some homemade biscuits, yummy. Memories 😂
Hi. Same here with the grandmother memories making fig preserves. I just finished off my last jar from last summer. Now I have to wait three months for more figs. Thanks!!
Hi I just saw this video. Do U have a Apple butter recipe?
Hi. I had a request for apple butter last year and just plain forgot about doing a video. I will make a video in the next few weeks when our local orchard starts selling their apple. Thanks!!
I was intrigued when I read the title "Fig Preserves - The Old Fashioned Way!" But once I started watching...Oh My !!! Why would you do a video showing heating jars in a 250F oven when you know that Ball tells us that DRY Heat compromises the integrity of the jars... And inverting the jars to seal ! I don't turn them over just let sit and they will seal. BUT, to teach new canners this is not a good idea ! Water Bath canning is so easy, it would be a great idea if you taught them the correct/safe way... Sorry I cannot share your video ! To many problems with safe canning !
I don’t care if you share my video or not. This is the way folks made did preserves for generations. The method that I use is the open kettle canning method that was used since the early 1900s. I do it just like the old timers taught me. It’s a real method that can be found in many old canning books and is safe when done correctly just like any other method. Before you say the old timers may not have been the safest, well they survived with way less than we have now. Also, I’ve never had jar crack in the oven …ever. Whoever came up the idea that 250 deg is an issue to a glass structure that doesn’t melt until over 1000 deg is wrong. I don’t care if it is Ball.
The best one I've seen,thanks
Lytricia. Thanks very much!
No hot water bath! I love that. I made bread and butter pickles and they were soggy after the water bath. I will try this method with my pickles. Thanks for the video. Awesome stuff. I have 25 fig trees that i rooted from cuttings but waiting for them to start producing fruit. Still in 1 gallon pots but hopefully can get them planted soon.
To make bread and butter pickles that are crisp, get some Pickle Crisp. You can find it with canning supplies. I use Mrs. Wages B&B pickle seasoning (brine) and add I think it’s 1/8 teaspoon of the pickle crisp to each quart jar. Best ever!
@@reidweaver Thank you so much for the tip! I will do that.
Dean Wa I wanted to mention, I do water bath my pickles. One thing I learned is that when you pour hot brine over pickles you are cooking them. That’s why they get soft. My dad told me to always cold can my tomatoes and my pickles. You’ll get a fresher taste. However using the pickle crisp you can do the hot bath and still get nice crispy pickles (like Klaussen crispy). My favorite pickles to do besides bread and butter are “kickin’ pickles”. They are dill pickles with some jalapeño slices added to the bottom of the jar. Really a hit with friends. My two girl friends and I usually make about 60 quarts at a time and another 60 quarts bread and butter each season (40 qts each family) and we run out every year.
@@reidweaver I will give it a try. Im sure they will be amazing. Thanks Reid.
Thank you..I tried this and they turned out amazing
That’s awesome! I’m jealous. My figs are still just babies. I probably have another month before they are ready. All the best!!
Have you ever preserved figs that were stored in the freezer, and have any tips for thawing before starting the process?
Hi. They are more mushy but they will make preserves.
My mother used to boil them upside down after canning them. That also helps to make sure the seal stays good and tight and there is no mold.
Thanks! Interesting!
I got a gallon bag of figs today. I will try your recipe today. Thanks for the video. Great job.
Thanks!! Sounds good. Mine are finally getting ripe. Enjoy those preserves!!
Thanking yers!🤘🏽🙏🏻❤️ Can I check that your oven temp for the jars is 250 Fahrenheit and not 250 Celsius?🙂
Hi. Thanks! Yes, 250 F not C.
What kind of sugar did you use? It appeared cream colored and I wondered if it is raw sugar? Thanks
Hi. That is raw sugar. You can use the regular white sugar at the same amount. I just like the raw sugar. Thanks!
You don't have to boil the jars? Just heat them beforehand in the oven? Thanks.
Hi. I do wash them and then just heat them in the oven at 250 deg F.
Don't u think the water is not needed? Coz sugar itself will release water
For me, I’m just following a the recipe that I was taught when I was a kid. You could definitely try it on a small batch. Here’s my initial thoughts: the sugar would definitely pull the water out of the figs. You would need to put the sugar on the figs and let them sit for a few hours to draw out the water. It may make the figs a little tough if you don’t cut them up. Now this is interesting to me because I love the whole figs in the preserves and I actually don’t mind them a little tough. If you try it before my figs are ready (which will be late summer), please let me know.
Gee man, Did you know you had a twin?, he lives in South Africa I can give you his phone number LOL!
I know that I have a twin in Copperhill, TN. A lady said hi to me. Hi said hi back. Then she chewed me out for not talking more to her and not asking about her family. She then realized after a minute that I was not who she thought I was.
I don’t usually buy FIGS this is all new to me, and my friend gave me two containers . I kind of have a virtue that if somethings given to me, I utilize it and try not to let food go to waste.
I really like them but I can’t eat them all at once…
Some folks also dehydrate them. They are actually really good fries like that as a snack.
That was waaaay too much sugar. A cup at most. The natural sugar is enough really. If you really like the taste, add less sugar but as long as possible
You are incorrect. I’m making preserves. The sugar is the preservative. My grandmother made these her entire life. You really do not know what you are talking about on this subject.
This is the same way my father use to can figs. I love to see some one else doing it the same way.
Thanks!! My grandmother taught me this many years ago. It’s nice to hear about others doing it the same way.
I'm new to canning... I've never seen your way of canning figs although I like it, a lot!!! My question is my canning book & National Center for Home Food Preservation says to water bath can figs. What's the difference? Dan
Hi. The method that I used is the open kettle method that was the recommended method before water bath became recommended in the 1980’s. My grandparents taught me this when I was a child. This method is all they knew for items like jams, jellies, preserves, and tomatoes. I use this for anything that can be water bathed. It has always been safe for me. The idea is simple, place the hot product into the hot jars quickly after turning off the heat source and get the lids on. Most old canning books say “immediately ladle into hot jars and seal with lids”. Just a note the is method will not work with items like green beans, peas, and potatoes. Also neither will water bath.
@@useful.knowledge Useful info!!! Thanks!!!
I just watched an episode saying one cup of sugar to 4 cups of water, this is A wild amount of sugar.
It’s fig preserves. The sugar is the preservative.
This looks great, I live in Crete, Greece and figs here just drop on the ground. I must try this recipe but can you share how you eat them. Please.
Hi. We eat the fig preserves with southern biscuits or with crackers and goat cheese. Yum!
For dessert tonight, I put some rye bread on a plate and drizzled with fig syrup and a whole preserved fig. I typed it off with a scoop of ice cream. Sounds odd but totally works.
Tried it with ice cream, just lovely.
My family recipe calls for setting overnight in sugar and the next day simmering and canning (apparently, the twenty-four set cuts down on cooking time). I'm using all your tips and hope to have preserves tomorrow! Thanks!
Hi. Ok, you just brought back a long lost memory for me! Yes, when I was really young, I had a elder family member that did exactly that. I remember big bowls of figs and sugar soaking with plans for canning the next day. I really don't remember helping canning but I remember the big bowls of figs and sugar. Thanks!!
UsefulKnowledge; This was my Grandmother's and Great Aunt's recipe, handed down I don't know how many generations. My Grandmother passed away many years ago and my Great Aunt passed away this year - to my great sorrow, I never sat with either to learn how to make their much beloved fig preserves. I had to ask Cousins and Aunts to get the recipe. I live hours away from most family and have never attempted canning, but feel more confident having watched your video. My deepest thanks to you.
LL of Darkwater. I hope it turns out great for you on the fig preserves. My grandmother used to line the baseboards of her very small kitchen with fig preserves. I think she is why I love those things! It’s very few that even try to can things anymore. Best of luck!!
UsefulKnowledge; Since one is unable to post photos in replies on UA-cam, I sent you an e-mail of my finished product. Thank you again for posting your video, setting and watching the process was very helpful as I only had telephone calls and text messages from family to go by - you video gave me the confirmations and confidence I needed to do it correctly!
Hi. I didn't see your email come through. Here is the address: useful.knowledge.tv@gmail.com
Thanks for the recipe! I can't wait to try it. What kind of fig would you recommend?
Hi. I grow Celeste and Brown Turkey
@@useful.knowledge thanks!
Hi again! (: I have a question. I don’t have enough ripe figs at the present time to can but I have some fresh ripe strawberries. Can I combine them in one pot to make a fig/strawberry preserve using your same method for canning figs? ie., figs, strawberries, sugar and water for two hours?
Hi. I haven’t thought about but it may actually be tasty. I’m thinking I would crush the strawberries and mix them in with the same fig recipe. Yes, cook them down slowly until they thicken up.
@@useful.knowledge, great! I have just enough figs and strawberries ripened to make about 4-5 quarts tomorrow! I’ll let you know how they turned out! Thank you!
I didn’t know about turning the jars over. I’m going to do that from now on. I just started making preserves this spring. I started in May with wild blackberries. Then I made peach, blueberry, more blackberry (cultivated variety). My husband says we have enough preserves now, but I’m going to pick up a gallon bag of figs today from a lady because I LOVE figs. Our little fig tree that we planted died. 😢 Thank you for the video. 💕
The turning the jars over is an old timey canners trick to make certain any contamination is destroyed that could have gotten on the lids during canning. It’s in the old canning books. I love figs also. I’ll give you a tip on growing fig trees. They are companion plants. They need to be next to something like a building. I killed many, many fig trees until I saw a video in UA-cam about this. It’s probably still out there. I now have three huge fig trees(bushes) by my house.
Useful Knowledge Thank you for the tip. Our Meyer lemon died, too. We have a couple of baby olive trees now, and they seem to be doing well. I will try putting a fig tree closer to the house! 😊👍
Jamie... you are the Man....LOL. We started watching your stuff after your tomato canning....LOVE IT... AND WE DID IT..... IT WORKS GREAT. I see you do figs the same way.... what other veggies can we can this way? Do you store them with rings on or off... and upright.. or upside down?
Daniel Brothers. Thanks! I use the "open kettle"process shown in the video for jellies, jams, and tomatoes. I was taught this "old way" by my grandparents. It has always been successful. I know it's no longer the recommended method but it's safe if done correctly. I do pressure can green beans. We also have several videos on UA-cam for jelly (grape, hibiscus, honeysuckle), jams (strawberry, blackberry), syrup (blueberry) and tomatoes.
Also, I just leave the rings on the jars and sit them upright just like on the fig preserves picture. I really don't have to leave the rings on but i do. I have had only one jar to unseal in the past 8-10 years.