Fig Preserves
Journal entry:
I made fig preserves this morning. The figs were picked fresh from Mom and Dad's yard. It's simple: 1 cup of sugar and 1 cup of water for every cup of figs. Cook slow - maybe 2 to 3 hours, until you have a thick syrup. Oh yeah, add a few slices of lemon or lime.
Put the hot mixture in a Mason jar. Careful, the hot figs might crack the jar - put a spoon in the jar as you fill it - this will help displace the heat - or fill the jar with hot water before adding the figs.
Fig preserves are best with hot from the oven buttered biscuits!
Tc
I made fig preserves this morning. The figs were picked fresh from Mom and Dad's yard. It's simple: 1 cup of sugar and 1 cup of water for every cup of figs. Cook slow - maybe 2 to 3 hours, until you have a thick syrup. Oh yeah, add a few slices of lemon or lime.
Put the hot mixture in a Mason jar. Careful, the hot figs might crack the jar - put a spoon in the jar as you fill it - this will help displace the heat - or fill the jar with hot water before adding the figs.
Fig preserves are best with hot from the oven buttered biscuits!
Tc
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