| [Image: "Brown Turkey" Fig] |
| [Image: picture of preserves] |
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The fig was one of the first fruits cultivated. It is a native of Asia Minor, and, when taken to Greece and the other Mediterranean countries, became so widely used fresh and dried that it was known as the “poor man’s food."
The fig tree was imported to the United States during the 16th century, and it grows well in the South Atlantic and Gulf coast areas and in parts of California. Figs are one of the most popular fruits grown in backyards throughout the South.
Figs are a good source of fruit sugars for energy. A small fresh fig contains about 32 calories; a medium fig, 40 calories. They are a good source of iron, the B-vitamin, niacin and contain fair amounts of calcium and other minerals. Figs are a good source of dietary fiber; dried figs are an excellent source.
Whether you freeze, can or make fig preserves, you get a brighter color and prettier product if you clean them to remove the “milk” from the skins. Washing in soda water can change the pH of the figs, so canning plain figs in a water bath canner might be unsafe.
Clean the figs by covering the washed figs with hot water, bring to a boil, then remove from heat and let stand 3 or 4 minutes. Drain. The cleaning step is desirable, but not essential.
Figs freeze well with or without sugar, peeled or unpeeled. They should be fully ripe for best flavor. Wash ripe figs thoroughly, remove stems, peel if desired, leave whole or halve. Freeze with or without sugar syrup. Freeze figs firm-ripe and whole for making preserves later.
Simple methods of food preservation can help you enjoy figs throughout the winter. They’re probably at their best when made into preserves.
Grandma’s Fig Preserves
- 2 qts. peeled figs, or unpeeled
- 8 cups sugar
- 3 cups water if peeled; 4 cups water if unpeeled
- 1 lemon, sliced crosswise
Make a heavy syrup of sugar and water in a large kettle. Stir and heat slowly until sugar is dissolved. Increase heat and bring to a boil for 3 or 4 minutes. Add sliced lemon and figs. Cook on medium heat (a good, but gentle boil) until clear and translucent, usually about 1 ½ hours. Do not stir; lift gently from bottom or shake pot. Fill hot, sterilized jars with boiling figs and syrup to within ½ inch of top. Wipe sealing edge clean and seal. Process in a boiling water bath canner for 10 minutes.
Figs may also be left overnight in syrup to plump. Fill jars, seal and process in water bath as above, but for 20 minutes.
Try the following recipe using very ripe figs.
Strawberry-flavored Fig Jam
When figs are very ripe, try this recipe for fig jam, strawberry-flavored (or blackberry).
- 6 cups mashed figs (about 9 heaping cups, whole)
- 6 cups sugar
- 4 small packages (2 large) strawberry-flavored gelatin
- ½ lemon, sliced
Add sugar and gelatin to figs. Bring slowly to boil, and boil 15 minutes, stirring occasionally. Fill sterilized jars to within ½ inch of top and seal. Process in water bath at simmering temperature (180 degrees F) for 10 minutes.
If additional information is needed about figs, contact the LSU AgCenter or your local family and nutrition agent who specializes in nutrition. Also the LSU AgCenter publication "Louisiana Figs" can be accessed below.