Fig bird diet -

Fig bird diet
The leaves are putting out on m fig tree, so pretty soon it will be jelly making time again. This is the first year that my two fig trees have made figs in any quantity. Bayou Woman on July 4, 2016 at 7:15 AM said. Bayou Woman on July 5, 2010 at 6:10 AM said. Place 2 gallons of figs in large shallow pan with 4lb. I tried the blackberry fusion recipe and I like them. PetafromOz on March 29, 2009 at 10:42 PM said. Bayou Woman on August 14, 2010 at 11:16 AM said. Thanks so much for the recipe for the fig preserves. I would like to try them some time though. Virginia Powell on July 2, 2009 at 3:46 PM said. Thanks for stopping by and please come back soon. My cousin Katy does that because her grandmother did. Pat Smith on July 19, 2009 at 12:59 AM said. Gibbs on June 30, 2010 at 3:57 PM said. Thanks for stopping by and I wish you the best of luck with your fig cooking. Thank you for taking the time to come here and leave such a positive comment. Remove from heat and whisk in gelatin mixture until completely dissolved. Hi and thanks for putting this recipe with the great pics online. I know I will have to freeze the fresh figs as I go to have enough for each batch but am not sure at what point I should pick. Thanks so much to you for the recipe and to all the people who have shared their great ideas. Crystal Ivy on May 20, 2009 at 10:59 PM said. E. I am trying this year to make some with PERFECTLY ripe ones and try not using any sugar or splenda. I am a novice and have never made jams, jellies, or preserves and had a question for you. I never knew there were so many ways to do them up. Process in boiling water bath for 10 minutes. I had canned figs before but I never knew how much sugar or water was needed. This one sounds like what my mother used to make and I am anxious to try it. One time they were candied, the other time too thin for preserves. For helping me bring back a childhood memory to share with my own kids. It is such a treat to serve around the holiday season. Angela on August 22, 2009 at 9:39 AM said. The caps are still down, so I was wondering if you thought I could still eat them. Bayou Woman on September 7, 2011 at 12:18 PM said. Kind of like riding a bike. Thank you so much for sharing your grandmothers recipe. Figbirds have a blackish bill, which easily distinguishes the species from the similar Olive-backed Oriole, which has a reddish bill. With machine running, slowly add butter until mixture resembles wet sand. We had them all my childhood, served with a square of cream cheese, for an elegant dessert. Patrick, your words just warmed my heart this morning with my first cup of coffee and my toast covered in fig preserves. I made a double batch yesterday and it came out a little bit too lemony. Bayou Woman on August 22, 2009 at 1:45 PM said. My question is this: I want to make preserved figs (in syrup), not fig preserves. Bayou Woman on August 1, 2009 at 11:28 PM said. Thanks for stopping by and leaving a comment. I think a fig is ripe when you twist it and it comes right off the branch. Wanda Angelle on July 10, 2016 at 8:47 AM said. Bayou Woman on August 1, 2009 at 11:26 PM said. I followed the recipe, however I only ended up with one jelly jar instead of 4. Bayou Woman on August 24, 2016 at 3:53 PM said. We corresponded awhile back as I was trying to replicate some great preserved figs (not fig preserves) that I had growing up. Bayou Woman on May 14, 2010 at 7:27 AM said. This year I plan on taking a handful of my fully ripened jalapenos (red) and making tiny little red strips of them mixed into the figs creating a sweet and hot preserve. I processed my preserves at 5 lbs for 15 min. I also make a honey liquor and place halved figs in the jars and pour the liquor over them. In late August we had a bumper crop of figs on our just three year old tree in Victoria, BC, Canada. It adds a little acidic balance to the preserve, plus some folks just love to eat the candied lemon rings. You have my permission to copy and paste any or all of it that you wish. T Ramirez on June 5, 2009 at 9:10 AM said. Mine are a little sticky too, but put it on warm biscuits and it tastes great. Bayou Woman on July 25, 2010 at 7:06 AM said. Bayou Woman on September 21, 2010 at 6:18 AM said. Do you cook the figs covered or uncovered. Also, when we were young our Grandmother would make us spiced peaches. Cooked them as slow as possible- heavy pot, gas stove and used 1 cup of water to the 4 C Figs and 2 C sugar. Not sure, because I watched not timed, but think I cooked on high for 6 hours. And I am so happy you found a recipe that makes you happy. Just be careful with the very ripe ones because they can turn to mush if handled too roughly. I canned twelve jars and they look good and taste great. It is growning like crazy, All the figs are green, how long do they take to ripen. Bayou Woman on June 22, 2010 at 8:37 PM said. Janet Ellis on September 4, 2009 at 10:05 PM said. Make sure to scrape the bottom of the pan when you add the liquid to get all that browed pork goodness off the bottom of them pan. -Ruth. Bayou Woman on July 10, 2010 at 12:50 PM said. My tree is so full of fruit this year I did not want to create a lemon shortage. I think the photo might be a bit deceiving. Bayou Woman on July 21, 2009 at 10:55 PM said. Bayou Woman on September 25, 2013 at 2:18 PM said. Bayou Woman on September 14, 2009 at 7:25 AM said. And if this is wrong, Katy Bug is going to set us straight. I would LOVE to see how that works out and might even like to try that myself with a batch next year. Bayou Woman on July 8, 2010 at 9:18 PM said. 5 lb batch (trying hard to find more) in the crockpot. Thanks so much for taking the time to share that story and your sentiments. Bayou Woman on September 26, 2010 at 2:01 PM said. Thanks again for stopping by and I hope the recipes work well for you. Anne Lee on August 16, 2014 at 3:37 PM said. About figs, they will not continue to ripen, but will sour and ferment very quickly if not cooked or refrigerated. However, you do want to avoid the over-ripe ones that have cracked and smashed by the time you get the bucket into the house. Bayou Woman on August 30, 2009 at 9:50 AM said. The lemon has never affected the firmness that I am aware of. Hello, My figs are ripe in North Carolina and your preserves recipe sounds fantastic. Bayou Woman on June 6, 2009 at 7:36 PM said. Each year my our family go to Nags Head for a week at the beach. The fresh figs have enough pectin for that purpose, combined with the granulated sugar they are cooked in. If you would like to cook large amounts, just remember that you use half the amount of sugar to figs. Barbara - Texas on July 15, 2009 at 4:25 PM said. One thing is for sure, there will be less chance of a scorch. I canned twelve jars and they look good and taste great. Bayou Woman on September 5, 2009 at 8:55 PM said. Bayou Woman on June 30, 2010 at 9:27 PM said. I have been looking for one and yours was the one I adapted to get the recipe here. They are brown-green above and dull-white below, streaked with brown. Ladle hot preserves into hot jars, using canning funnel and oven mitt so you do not burn your hand. When I had an abundance of the fresh, really sweet figs, I mixed them half and half with chopped dates, covered them with water and cooked them until soft, (not very long). My neighbor made fig preserves with them and inspired me. The jars are totally submerged in a large, heavy pot of boiling water and boiled for ten minutes. My daddy LOVED whole fig preserves, and he is long gone. I have never used a crockpot nor do I know anyone who has but I think that is a MARVELOUS idea. I had canned figs before but I never knew how much sugar or water was needed. Bayou Woman on March 29, 2009 at 3:51 PM said. Your Daily Values may be higher or lower depending on your calorie needs. I used splenda while cooking, not so thick, so I freezer bagged them instead. Glad you made your way here, Don, and please come back soon. Found your site looking for a fig preserve recipe, and you sound delightful. Bayou Woman on August 16, 2009 at 8:44 AM said. One lady followed that recipe and said it was BITTER. Bayou Woman on July 28, 2010 at 3:27 PM said. Marti on December 2, 2011 at 8:38 PM said. Cajun Daughter on June 18, 2009 at 9:49 AM said. Do you possibly have a recipe for sweet potato pie made with a sweet dough crust. Gerry Mills on July 5, 2011 at 11:39 AM said. Ruby on September 4, 2013 at 4:11 PM said. Good luck and feel free to come here with your questions. Debbie on July 13, 2009 at 11:47 AM said. May also use walnuts or almonds in place of the pistachios. I just re-posted the same recipe this year but with photos this time. Bayou Woman on October 26, 2009 at 4:01 AM said. Donna B on July 29, 2016 at 10:21 AM said. Miss Cindy on August 1, 2010 at 4:59 PM said. Sue, you are so awesome to come back and post and share your success with us. Please be sure and come back and let us know how that goes. My Creole Mom and Grandmother did not measure. I made them last year and am making a batch now. He got the tree from his father more than 40 years ago. I use LOTS of figs, because I love them so much and I like the nice, natural sweetness they add to the dish. Figbirds are part of a worldwide family that includes the orioles, of which Australia has two other members (the Yellow and Olive-backed Orioles). This year I did my 6. Cory Brown on September 3, 2009 at 6:15 PM said. Judy Edwards on August 2, 2008 at 11:12 AM said. So, you have to finish them on the stove. Pick your favorite, print it, and put it on your frig as a reminder of all your labor and what you took with you to Cal. Good luck, and if you have any more questions, feel free. Posted on July 4, 2016 by Bayou Woman July 4, 2016. Bayou Woman on November 1, 2009 at 11:07 AM said. (Splenda can be substituted. In a large, heavy pot, add all the above ingredients. If you are planning to cook another batch, cut the sugar in half, and when you get to the end of cooking, add these into the pot, mixing them all together and then hopefully the balance will be better for you. If you look at both fig photo step by step recipes on this blog, you will see photos of ripe figs and they have varying shades of color, but they all taste delicious. Learned a lot from your site, too, about wetland conservation. Instructions Rinse your figs in the sink really well and then drain. My Creole Mom and Grandmother did not measure. Thanks again for the tips on fig preserves. A friend let me taste some of her fig preserves about 2 weeks ago and I knew I had to give it a try. I have two fig trees just bursting with nearly ripe fruit and I am on a very strict diet at the moment which (sadly) does not allow figs. Bayou Woman on July 14, 2009 at 7:42 PM said. Now, this is the most-viewed post on this blog year after year. I always make the strawberry fig preserves but my mother is begging me to make the old fashion plain ones like Grandma used to make. Thanks for getting back to me on this, and again, it brings me great pleasure to help someone relive good memories. I do have her Ball or Kerr canning book from the 50s and one I found at a garage sale from the 40s. We are so fortunate to have an amazing fig tree. Bayou Woman on August 1, 2010 at 6:51 PM said. I just cut a medium-size piece, peel it, and add it to the pot while the figs are cooking (and remove it before putting it in jars, of course). I picked about 2 kilos of small green figs. Bayou Woman on March 30, 2009 at 6:06 AM said. MrsCoach on July 7, 2009 at 8:45 AM said. Do you peel the figs before you cook them. As I have said before, it really is a labor of love. My grandmother died in 2002 at the age of 96. Bayou Woman on July 18, 2010 at 6:22 PM said. Next time I may use 3 lemons instead of 4. They are about a month early down here, the ones in the top of the tree being taken greedily by birds and squirrels, laughing at me all the while, about two weeks ago. The only thing I can recommend would be just a trial. Mary Richmond on August 4, 2013 at 5:18 PM said. Please stop by and visit our regular blog. I did slice the figs in half and like the texture. It keeps us connected to the generations before us, and keeps their memory alive. Bayou Woman on July 2, 2009 at 2:48 PM said. I had a mockingbird that seemed to always get get up before me and eat the figs I thought would be ripe that day (the early bird gets the fig). The birds are getting very few figs and the netting looks like it will last a few more years. Bayou Woman on July 9, 2011 at 9:33 AM said. Yours is the most direct recipe I have found. Bayou Woman on August 1, 2010 at 8:01 AM said. Jennifer on September 1, 2008 at 6:12 PM said. I can munch on them without breaking out since they are cooked. Thanks will definatly try your recipe looks fantastic. I am usually canning figs around the time of my birthday, which is in early July, too. Bake until crust is golden brown, about 10-15 min. Just as long as you remember the ratio of figs to sugar. Even added my lemon because I love the taste it never makes it to the jars. So I new this was an old recipe that had been passed down. Big Steve on August 18, 2010 at 1:45 PM said. My grandmother and great-grandmother put up jars of syrupy, honeyed fig preserves from the ginormous fig tree in the old home yard. Bayou Woman on August 13, 2009 at 8:32 PM said. Great with a cheese platter etc. There continues to be confusion about the lemon. Process in boiling water bath for 10 minutes. Good luck with the recipe, and I look forward to hearing back from you as to how they turned out and if you like them or not. They will freeze just like that for later use. There are so many of you reading this recipe daily, that I would like to ask you to hop over to the home page and leave a comment for your chance to win jewelry hand made from the scales of alligator gar fish from our bayou. Bayou Woman on July 24, 2010 at 5:18 PM said. All my neighbors loved the lemon slices, so I will have to find the recipe with more lemon. Thanks for taking the time to come back and let us know how things went for you. You mean you put a lid on the cooking pot. Bayou Woman on July 31, 2009 at 5:27 PM said. The Figbird lives in rainforests and wet sclerophyll forests, but is often found in urban parks and gardens, particularly those with figs and other fruit-producing trees Seasonal movements. Tar Baby on July 12, 2010 at 5:57 AM said. Bayou Woman on July 8, 2010 at 9:17 PM said. Anyways, I used splenda last year to make some of my preserves. Love the buttered biscuits with figs in the mornings. Yes, you can substitute Splenda for sugar, only it takes much longer to turn to a thick syrup. Brian Wardlaw on March 31, 2011 at 6:56 PM said. Charlotte on October 8, 2009 at 10:22 PM said. Patrick on August 24, 2009 at 4:04 PM said. Bayou Woman on September 5, 2009 at 7:19 AM said. Bayou Woman on August 18, 2009 at 6:50 AM said. There was no way I could have cooked them any more than 90 minutes as the mixture was really thickening. They will start to turn sort of yellow and then darker. Bayou Woman on August 4, 2009 at 9:49 PM said. I am no pro, but if you look at old cookbooks, they say canned fruits are edible for about two years. Bayou Woman on August 1, 2010 at 6:51 PM said. Hi,i am from australia and i always toast almonds and put those in then almost caramelise the mixture. Lisa Armstrong on June 24, 2011 at 12:41 PM said. I was told by a peach farmer to not use water to cook the figs down, and when they are done, then add splenda before transferring them to jars. Bayou Woman on November 4, 2009 at 8:50 PM said. Also, if you take hold of the fig and twist gently, the stem will turn loose easily if it is ripe. After filling jars, wipe the rims with clean cloth so lids will form tight seal. Thank goodness for your recipe, I have a 112 year old fig tree that just keeps on delivering. I say we stick to the old ways because they worked. Is the reason for the lemon is aesthetic or does it need the extra acid from the lemon being in each jar. Mom makes spiced peaches but, she never writes quantities down. The syrup is not a thick syrup when the cooking is done. Bayou Woman on March 16, 2010 at 5:48 AM said. Just remember, even though you tried something new to you, you still used a very old recipe. DO NOT LEAVE POT UNATTENDED because burning happens quickly. It seems that a crock pot to cook the figs would be the easy way with out danger of butning and or sticking as the liners are ceramic. Bayou Woman on August 24, 2010 at 5:33 AM said. I dissolved the sugar in the water and added the figs when it started to boil. Bayou Woman on August 8, 2009 at 11:20 AM said. This was my first time a canning by myself and and am so pleased with the results. Bayou Woman on July 19, 2009 at 7:18 AM said. Your Daily Values may be higher or lower depending on your calorie needs. Figbirds feed in flocks, often of around 20 birds that are prepared to fly to isolated trees that are suitable for foraging. I mean, golly, they DO continue to cook in those jars, right. My first job at LSU was in the Department of Agricultural Education, which then merged with other departments to become the School of Vocational Education. I have read every one of these great comments, and your recipe as well. Jam means the fig can be broken or even somewhat smashed. If covered, I think the cooking time would be shorter. I am going to try your recipe for the preserves. Barbara on August 3, 2013 at 11:25 AM said. Here is the best one I know of, and it comes from my Great-Grandmother, through my Grandmother, to my Mother, to me. As I tried the traditional fig recipe you have posted I also made fig preserves with Splenda and added pectin to thicken. Good luck and please come back and let us know how the recipe worked for you, okay. I made your wonderful fig preserves this weekend. I followed this recipe a few days ago and ended up with some great candied figs. Put it back in the stock pot, cooked another hour and put in jars. Seems to make smaller quantities than you suggest but its great anyway. Alison on August 28, 2009 at 1:27 PM said. My dad LOVES fig preserves and they are very hard to find out here. There is a fig bush(tree) at the beach house. Jo Ann Parks on July 16, 2009 at 9:25 AM said. Ladle hot preserves into hot, sterile jars, using canning funnel and oven mitt so you do not burn your hand. Other: I put as many figs in each jar as I could easily fit, then added syrup to the top. There is one for making mock strawberry and mock raspberry that we are loving. This is my first time to preserve any of my figs and they turned out great. Oh, and if you are looking for a little twist to fig preserves, do a search on this site for the the Strawberry Jell-O fig preserve recipe. Just this week alone, this recipe has been viewed over. We have lots of bayou fun here and everyone is no friendly. After sealing, it all settled and I wound up with too many figs and not nearly enough syrup. Thanks so much, Virginia, for taking the time to come back and let us know how much you like the recipe. Thanks again for taking the time to come back and comment. GA Girl on August 19, 2009 at 12:51 AM said. While my preserves taste great, my lemons do not seem to hold up well as far as looking like the pics of yours after being canned. They really are delicious, and can be served as a desert topping, the figs are so pretty. But hey, I think we can spare some for the birds. Hi Margaret, I wonder why your yield is less. Problem: a lot of crystalization in the sealed jar. Christine Riggs on March 15, 2010 at 5:54 PM said. I was so delighted with the way my first batch turned out that I had to hunt down some figs to make more. Cook on low for several hours, about three, stirring occasionally so mixture does not stick or burn. I have owned my home for 10 years and have a wonderful fig tree. I also forgot to mention that I used Splenda as I am diabetic. I LOVE preserves, but I also wait yearly for those good, fresh figs off the tree. John Swallow on July 14, 2010 at 8:09 AM said. Tequila on July 30, 2008 at 1:17 PM said. Problem: a lot of crystalization in the sealed jar. Make sure the water is already boiling before you place the jars in. Lastly, I add in the chopped, fresh figs. This recipe has become the most-often viewed post on this whole blog, with over 8000 views. The water turned a dark reddish purple from the ripe figs and the figs themselves seemed to brighten up a little. As a matter of fact, Debbie in the above comment is making the recipe this morning I think. Yes, you can substitute Splenda for sugar, only it takes much longer to turn to a thick syrup. Lastly, cook it all together for about 10 minutes until the sauce is reduced by about half, but be sure to keep an eye on it and stir frequently. Bayou Woman on October 12, 2010 at 7:59 PM said. Being a novice, I was so delighted that they came out fantastic. It falls easily off the spoon, even when they have been refrigerated. Traci on September 6, 2008 at 7:40 PM said. Figs will stay fresh enough in the frig. Just looked at my reply from last year on July 18th and I say I used 4 lemons. Bayou Woman on August 9, 2010 at 3:52 PM said. I have 3 huge fig trees at my house and my figs are ready. But how do you know when they are ripe and ready for the preserve pot. I have a ton of wild trees and they are full of plums. Then I blended them with a dash of coriander and cardamon with a small slice of lemon. FYI, my mom always make fig preserves with just the peel of a lemon. I have worked in the College of Business since 2001. My Creole Mom and Grandmother did not measure. I never keep the ones that are split or pecked on by birds or eaten by bugs. The preserves turned out soooo good that I just had to make more. Would love a suggestion on how to avoid that. Brenda on July 28, 2010 at 12:19 PM said. I have been givin some figs and will try your recipe. I knew they had lemon in them because I remember loving the lemon flavor and eating the lemons and they were so good. Tastes sort of like fig newtons. Besides sharing them with all of our friends and family, we cut the figs in half, drizzle them with a little balsamic vinegar, place a small piece of blue cheese on top of the cup side and wrap with a super thin slice of prochuitto and cook on the grill just until cheese is slightly melted. My figs are exceptionally ripe and VERY sweet, so I think I will have to cut back on the sugar. Bayou Woman on June 19, 2009 at 12:08 PM said. And I just finished off a jar from 2005 (this is August 2013) which was chewy and tasty and better than wine. Bayou Woman on July 24, 2010 at 5:22 PM said. Pam - Comal County on July 27, 2009 at 11:06 PM said. Although, I have to admit I picked the lemon rinds out and just ate them plain. Cake is best served warm with either a dollop of whipped cream or ice cream. Thanks so much for the recipe for the fig preserves. Or do you live somewhere that they are just now ripening. You are very welcome, my friend, and I hope you come back to this bayou blog and see what else is cooking that might bring back a memory or two from your childhood. I will try it when more ripen right now I am getting small amounts off my little tree up here in Baltimore MD. I would imagine they are preserved the same way as figs. I discovered that last year when I put too much water and had syrup left over after all the jars were filled. Bayou Woman on July 16, 2009 at 4:59 PM said. Cassandra on June 5, 2016 at 12:55 PM said. They should not be on the ground already unless birds and squirrels are knocking them down. Bayou Woman on July 15, 2009 at 2:54 PM said. It seems somewhere in the world at some time of the year, figs are ripe and people are looking for a good fig preserve recipe. ) Stir 1-2 times per hour. I just grinned and shook my head when I saw how many comments were here. Sorry, I forgot to report how it turned out. Bayou Woman on July 16, 2009 at 4:59 PM said. One other thing, the frozen peaches might have a little more water than fresh when they are thawed. There is not much added water to start with, so be careful with that and please let us know exactly what measurements you used that work successfully, would you please. Take a look at the color of the figs in the photos and that tells you how they should look when they are ripe. Crystal Ivy on July 16, 2009 at 2:27 PM said. Thanks for coming back with the Splenda tip. Bayou Woman on August 18, 2009 at 6:52 AM said. Somehow, they just knew how to add the right proportions. I called my 4 sisters to see if they had it and no success. Maybe on of our readers has a good recipe. Frank Kissinger on August 1, 2009 at 12:52 PM said. Oh my goodness, MaryBeth, what a lovely story—the hand-me-down fig tree. I took your advice, and recipe, and have read every comment since, and made them with black mission figs. Beth Elon on August 18, 2009 at 6:33 AM said. She does taste and add extra spices, sugar, etc. Pour filling into cooled crust and refrigerate until chilled and completely set, about 2 hours. You are very welcome for the recipe, glad you tried it and especially grateful you came back to let us know. Diane, that seems to be the question of the summer. Enjoy and let us know how it goes, okay. I made my first recipe(first ever) of plain fig preserves Wednesday. So, will you try it and come back here and let us all know. Karen on September 5, 2009 at 11:34 PM said. MaryBeth Lewis on September 5, 2008 at 5:00 PM said. Any experience with freezing these instead of canning. also works well with the dried figs. You are very sweet to make your wife candied lemon slices. I made my first batch last week and used 8 cups of figs with the 4 cups of sugar and so on. Bayou Woman on September 2, 2010 at 7:30 PM said. After reading all the posts, if you still have questions, I would love to help you sort it out. Everyone is welcome to join in and share their ideas. Bayou Woman on August 1, 2009 at 11:22 PM said. I put the sugar over the figs in the fridge over night and then in the crockpot next morning on high. Okay, TB, were you spying on me in my kitchen Saturday evening when I had one little spoonful of hot preserves that would not fit into the last jar. Bayou Woman on September 12, 2010 at 4:25 PM said. Been looking for a good recipe and they all said wash with soda. I am from Louisiana so I am a lover of fig preserves. I have been tearing everything apart trying to find a recipe for my grandmothers fig preserves. Sqeezed water out and added them to boiled sugar mixture. Found you while looking for a fig preserve recipe. But I just started using lemon slices in the past ten years or so. Johanna Jones on September 16, 2009 at 8:17 PM said. I had to scrape the bottom of the pot to finish the 7 jars. In my yearly morning walks I came accross an unattended fig tree growing wild. Thank you so much for this recipe and the wonderful pictures. Sprinkle gelatin on top and let stand for five minutes. I will just have to try this in the Bayou woman kitchen and give you and your grandmother credit. Old Fashioned Fig Preserves 2014-07-13 16:27:15 Yields 4 Traditional Whole Fig Preserves. As for lemon, the extension agent said that figs have no acid, and the lemon adds the acid it needs to prevent botulism. Check it out and see if this is what you are talking about. Katy Bug on July 15, 2008 at 10:39 PM said. Still, I have been giving away figs by the bagful. I add black walnuts and a handful of golden raisins to our preserves just before canning. Bayou Woman on September 16, 2009 at 8:51 PM said. Tink on September 5, 2009 at 8:38 PM said. She said to put 1 Tablespoon of lemon juice in the bottom of every jar before I fill it. Then measured cooked figs to appropriate pot, added sugar following the receipe. I am telling you I eat this probably 5 to 8 times a week LITERALLY. Bayou Woman on August 18, 2010 at 1:59 PM said. I had canned figs before but I never knew how much sugar or water was needed. Fran Plauche on July 26, 2009 at 11:52 PM said. If so, do I need to do something to them to keep them from changing color. Thanks so much for your kind words, and I hope you come back to visit often. My Creole Mom and Grandmother did not measure. I know this is a crazy question but I am such a novice at canning and preserving. By the way my grandmother was from Alabama, born near Citronelle, but moved to Birmingham and lived there for years. Bayou Woman on July 13, 2009 at 9:48 PM said. Rinse your figs in the sink really well and then drain. Again, My Mom and Grandmother made these great pies without measurements. Females have grey skin around the eye and lack distinctive head markings. Next time, I would put fewer figs and more syrup in each jar (more jars) yeah. Larry on September 25, 2013 at 1:21 PM said. Bayou Woman on July 19, 2009 at 2:39 PM said. Thanks so much for the recipe for the fig preserves. Bayou Woman on September 12, 2010 at 4:21 PM said. C. I have the largest fig tree I have ever seen. The pictures you have posted along with the recipe are very helpful. Pat Smith on July 19, 2009 at 12:59 AM said. I hoped to get enough before the end of the season to try a fig pie and fig cake.


I make plum jelly nearly every year and use the recipe inside the surejell box. Bayou Woman on June 29, 2010 at 6:38 AM said. Shannon on July 24, 2010 at 1:37 PM said. My mother (87 yrs old) can no longer locate the place in Louisiana where she used to order them from. I guess practice make perfect so this last batch should be ready for the Good Housekeeping seal of approval. Cathi covert on September 13, 2009 at 11:29 AM said. Thanks for sharing what sounds like a wonderful recipe. There are lot of cool twists on fig preserves in these comments. Sue Campbell on July 11, 2016 at 4:34 PM said. LOL Maybe add that to the recipe fro those of us who are just starting out. I have about six cups and the juice from them is a very pretty burgundy color. Beyond that, there is not much food quality left. I have a lot of figs and my husband loves home made fig tarts. Just pack them in there tightly, and that will do it. Some of you have already ventured out and made the mock strawberry and raspberry preserves with your treasured figs and are now ready to make some real, down-home fig preserves. Oh, Debbie, thank you so much for letting us know this is not the best. This year I have more figs on my tree than I have ever had before. The lemon slices just add a slight twang that goes well with the sweet figs. I added the half cup of brown sugar because I ran out of white sugar. Even if they are a little firm, they will make good preserves. Bayou Woman on August 28, 2009 at 3:19 PM said. I have learned some interesting twists to an old fashioned recipe from folks commenting here. Bayou Woman on August 24, 2010 at 5:31 AM said. Tell me Patrick, how many lemon slices did you use in the 20 cup batch. In a large bowl, whisk together yogurt and vanilla until completely smooth. Marilyn on September 15, 2010 at 7:19 PM said. I did make the peach fig jelly last summer. Cajun Daughter on June 17, 2009 at 7:36 PM said. Cajun Daughter on June 18, 2009 at 1:24 AM said. I was told by a peach farmer to not use water to cook the figs down, and when they are done, then add splenda before transferring them to jars. I think the cheese referred to is gruyere, which is Swiss. Shelby on August 16, 2008 at 7:54 AM said. I am about to post another one where the figs stay whole. Debbie on March 25, 2009 at 12:49 PM said. I have just spent 7 minutes picking figs from my tree and my basket is overflowing. Sheila Cahanin on July 8, 2011 at 1:18 PM said. There is no difference in the way they taste basically, just the consistency is different. Virginia Powell on July 1, 2009 at 10:30 PM said. BW was right on about them not really setting that well. The fig recipe ia almost like mine but I uese a little less sugar. I apologize, as I am using the internet and computers of generous others. right now while the figs are plentiful. Bayou Woman on July 16, 2009 at 12:22 PM said. Somehow, they just knew how to add the right proportions. I would err on the side of less lemon and just use a few slices. Bayou Woman on August 4, 2013 at 7:18 AM said. Cook on low for about three hours, stirring occasionally so mixture does not stick or burn. This post received 563 visits yesterday, so lots of folks are cooking figs. The figs are right on time this year, as I am usually making preserves around the time of my birthday, which is tomorrow. Sylvia Hiers on July 23, 2009 at 1:39 PM said. I have made all the preserves I need and everyone else needs and I want to save some figs to make a fig cake and fig bread at Christmas time. Villie Thompson on October 19, 2013 at 11:11 AM said. My Grandmother made wonderful fig preserves without lemons. It got candid in the syrup, it was very tasty. Bayou Woman on July 24, 2009 at 4:35 PM said. I am using brown turkey for this batch and the next batch is celeste. I am actually trying to preserve a quantity of store-bought figs (I live in Canada, so sadly no fresh figs of the tree, here), and your recipe looks beautiful. My daughter made a fig pie a couple of years ago and used an apple pie recipe. Thanks so much for sharing the recipe and the great photos. Melony Abshire on July 9, 2010 at 11:11 AM said. had so many, I resorted to drying them in halves. I have a huge fig tree on the border of my property and I started planning last year to enter some of the SC State Fair competitions. Bayou Woman on August 16, 2014 at 8:59 PM said. Bayou Woman on June 17, 2009 at 11:48 PM said. Bayou Woman on July 28, 2009 at 8:16 AM said. Lst year I thought I used one of your recipes that called for more lemon slices. I pulled out a slice of the lemon let it cool and it was like eating candied lemon. Hurricane Gustave took out the top of the fig tree and I thought that would be the end of the tree but it bushed out more and is producing so much more than before. Bayou Woman on August 20, 2009 at 4:57 PM said. I do not have a recipe for the kumquat preserves. I have been canning the figs from my tree for several years, and I always like to add some fresh ginger. PLEASE NOTE that this recipe takes a long time and you must watch your pot so you do not overcook the figs or the syrup. They are all over the ground but there is still a lot left on the tree. Next time, I would put fewer figs and more syrup in each jar (more jars) yeah. Bayou Woman on June 18, 2009 at 6:52 AM said. A polite reply would have been much appreciated by many readers (including me) and especially to Debbie. when I was moved to California three years ago, I brought all the preserves I had left with me. I am searching for a good peach preserves recipe without the spices and preferably not too sweet. Bayou Woman on July 15, 2010 at 8:17 PM said. The tree still only produces half of what it used to before half of it died in 2012. I remember both of my grandmothers putting up fig preserves. I hope you have as much success as the other readers. Bayou Woman on August 1, 2009 at 11:23 PM said. You might want to try this easy recipe if you have lots of figs, because it is a winner, too. Ladle hot preserves into hot, sterile jars, using canning funnel and oven mitt so you do not burn your hand. I love the blog and really nice pictures too. Caitlin on August 4, 2009 at 7:01 PM said. Big Steve on September 2, 2010 at 4:40 PM said. Bayou Woman on September 5, 2009 at 7:12 AM said. Thanks for the lovely comment and please drop by any time. Have you ever made a fig tart using these preserves. Howdy BW, I am anxious to try this receipe. I left mine for a little over a year, and although the fig preserves TASTED alright, they were an ugly, gray color. Freezing the cake is a wonderful idea to be prepared for the holiday season. Farnaz on October 12, 2010 at 1:35 PM said. Bayou Woman on August 13, 2010 at 1:04 PM said. Wanda in Virginia on August 13, 2010 at 12:31 PM said. Many thanks for the wonderful recipe and tips. Tall men with ladders cannot reach the beautiful figs at the top. Pamela Oliver Bulloch on August 14, 2010 at 10:57 AM said. They were still good though, just a little thin in consistency. In a large, heavy pot, add all the ingredients (lemon optional). I have never canned anything in my life and will have to buy all the equipment but will do it to save my figs for later. for 3 days if you can gather enough in 3 days to make a small batch. That is my big question with the preserves. Other: I put as many figs in each jar as I could easily fit, then added syrup to the top. One women said she LOVED the candied lemons. Jennifer on September 1, 2008 at 2:36 PM said. Tink on September 6, 2009 at 1:04 PM said. Bayou Woman on June 29, 2013 at 6:28 PM said. Katy Bug on July 11, 2010 at 1:47 PM said. Bayou Woman on July 17, 2010 at 6:08 PM said. It gives the details for heating the jars and lids. I think of my grandmothers and mom every time I do some jelly making and canning or reach for a jar from the pantry. Take a look at the photo of the figs and lemon in the jar. They were peeled, whole and I can remember seeing whole cloves floating around in the juice. Old Fashioned Fig Preserves 2014-07-13 16:27:15 Yields 4 Traditional Whole Fig Preserves. PetafromOz on March 28, 2009 at 9:13 PM said. Time when figs are ripe and ready for making delicious, old-fashioned fig preserves. There is a woman out your way who has formed a non profit for awareness called For the Bayou and has a website with same name. Wonder what we can do about the stickiness. Bayou Woman on September 12, 2009 at 9:05 PM said. Sheila Cahanin on July 8, 2011 at 1:15 PM said. It will help tons of us who wanted to try it but were not adventurous enough. The Figbird tends to be more gregarious than either of the orioles, living semi-colonially. Bayou Woman on July 14, 2009 at 7:51 PM said. Consistency: a bit tough, but would try again with another kind of fig if I can find it. My Dad is 90 years old and he said they taste just like the ones his Mom used to make. Bayou Woman on August 15, 2010 at 8:25 AM said. Does anyone have one they would like to share. So, enjoy your fig picking and preserve and chutney making for me. (About 2kg sugar to 2. After sealing, it all settled and I wound up with too many figs and not nearly enough syrup. I just got your recipe and am going to try my hand at making fig preserves. Bayou Woman on July 11, 2016 at 4:22 PM said. Vickie on August 6, 2010 at 10:08 PM said. I have another recipe on here that is the whole figs, cooked gently and preserved whole. For eating fresh I like them a little soft. I totally have too much sugar in the figs, The lemons taste great the figs taste like sugar. They may have bugs in them or have bird germs in them LOL. Hundreds of folks have tried this one and written back to say they LOVE it. Deborah Johnson on July 25, 2010 at 12:37 AM said. I did put more slices of lemon in the old fashioned preserves and one slice in each jar of finished preserves. But if you try it PLEASE let us know how you liked it, ok. They were pretty good if you like eating whole dried fruits. Bayou Woman on August 2, 2013 at 4:46 AM said. Janet J Francois on July 8, 2011 at 3:12 PM said. So, if you want more lemon flavor, you can experiment with 2-4 slices. My Books Louisiana Outdoor Writers Association Award-Winning Blog. Patrick on August 15, 2009 at 10:14 PM said. Maria Herbst on October 26, 2016 at 6:55 AM said. Bayou Woman on September 24, 2010 at 5:53 AM said. Go ahead and take all the jars off the shelf, stack them in a pretty display on the table or counter in good, natural light, and take a few photos for posterity. I might have to experiment with something new next year. Ah, Debbie, I thought I corrected the typo. Thanks, BW, for starting me on the right track to fig preserves. I am a novice and have never made jams, jellies, or preserves and had a question for you. I then transfered them to a large pot and simmered until very thick, about an hour. Miss Cindy on August 1, 2010 at 5:02 PM said. I actually used lime in one batch, too, since I did not have lemon on hand. I have been employed off ant on at LSU since 1980. Yes it can be doubled keep in mind fig to sugar ratio. In a food processor, combine cookies, nuts, sugar, and salt. And I hope you are sharing some of those preserves so others can see how great they are. Bayou Woman on July 24, 2010 at 6:04 PM said. DO NOT WASH THEM or wet them or clean them in any fashion. It is a very important step in home canning. I pick the lemon rinds out and EAT THEM PLAIN. I cooked them for four hours until they were very thick. I ended up simmering them about three hours and never saw the color change that you showed but I think that has more to do with the brown sugar than anything else. Oh, now, this sounds like something we all need to try. Chantel on September 2, 2010 at 7:54 PM said. Bayou Woman on September 6, 2009 at 2:43 AM said. I would encourage you to go ahead and try it. Her recipe is similar to yours, but she adds a dash of vanilla (her mother uses rum). They were a big help to me when I made my first batch of homegrown fig preserves. Linda Mowery on August 13, 2008 at 3:04 PM said. Males north of Proserpine in Queensland have a yellow front. Bayou Woman on June 6, 2009 at 7:35 PM said. So, welcome to the rewarding world of canning. Bayou Woman on July 8, 2009 at 7:05 AM said. I have read all the postings and I think I may try some of the variations like adding bourbon or some spices to the mixture next time. Do I need to add more sugar since these are store-bought, and not fresh figs. Patrick on August 29, 2009 at 11:10 PM said. Michele on August 8, 2009 at 8:57 AM said. My mother use to roll out can biscuit on floured wax paper, place figs preserves on half. Why do you use the baking soda and how much. Preserves may be stored in fridge for up to one month without the bath. Then I removed most of the liquid and cooked it down on the stovetop, stirring almost constantly. Somehow, they just knew how to add the right proportions. My questions is can I double this recipe. Tiffie on August 19, 2009 at 12:27 AM said. The Figbird nests in small, semi-colonial groups, with nests often quite close together. Thanks so much for sharing this cherished family recipe. Did anyone respond to tell you how they turned out. Bayou Woman on October 26, 2016 at 7:11 AM said. Hi and thanks for putting this recipe with the great pics online. I canned twelve jars and they look good and taste great. Instructions Rinse your figs in the sink really well and then drain. MrsCoach on July 12, 2010 at 10:08 AM said. I am going to pick again today and try making peach fig preserves tomorrow. I assume your stove is electric, and contrariness does present a problem. Bayou Woman on August 9, 2010 at 3:50 PM said. I do have a question for you as far as the lemon is concerned. I am doing the preserves just because I have too many to eat fresh. of sugar. Bayou Woman on July 26, 2009 at 12:04 PM said. I served it on pancakes with a dollop of whipped cream. Hi Hope and welcome to the bayou I might just have to try adding ginger this summer. Pat Smith on July 19, 2009 at 12:59 AM said. Jan Hudson on July 8, 2010 at 12:15 PM said. Yes those days of sterilizing are over and gone forever. Would love a suggestion on how to avoid that. Bayou Woman on September 16, 2010 at 7:50 PM said. Bayou Woman on July 21, 2009 at 10:54 PM said. Stephanie on July 16, 2008 at 11:31 AM said. M y husband wants me to try adding bourbon next year. Bayou Woman on July 16, 2009 at 4:58 PM said. Bayou Woman on July 5, 2010 at 6:09 AM said. I just made my first batch (ever) of fig preserves using your recipe. Please come back and let us know if you like the bourbon, okay. Stephen Croft on August 15, 2010 at 7:39 AM said. 5litres watetr) Added 3 tablespoons lemon juice and let them boil about 2 hours. Moved to Atlanta from Metairie many years ago and always miss the food. Instead of lemons use a shot of ginger liqueur or I guess a little ginger ale might also work. Sue on September 4, 2009 at 12:38 PM said. Have you ever made kumquat preserves with the whole kumquat. I was really disappointed, I knew I would never find a recipe like hers again. Then, another friend called and said she had about 5lbs of figs for me. And is this the same Janet that was a Green Jacket with my little sister in junior high. I have always wanted to make fig preserves. I will make a note to post the cornbread recipe as soon as I can. The lemon is NOT necessary — it is an added bonus to these preserves. Well, I finally decided with the current economy that maybe I would try making fig preserves and give them out as x-mas gifts this year. If you read this post and look at the photos, there are more basics of jarring jellies and jams which will help you. Hi BW, I have read in other places that the baking soda just acts like soap to clean the outside of the figs but that it also might reduce any bitterness in the fruit. I never thought of using peach Jello before. I know LSU is a big place, but I know quite a few folks who work there. Figs are a particularly popular food item, although they will feed on most soft fruits and berries in canopy trees. When I shared with them how the recipe says to cook the figs, one of the ladies said it sounded like how her mother and grandmother used to do. Just found your site and have enjoyed the ideas presented from the various participants. I am new at this and would love to preserve a few jars. Laurie Will on July 18, 2010 at 12:14 PM said. Bayou Woman on March 26, 2009 at 6:06 AM said. Hi Wanda, please tell your daddy for me what a great compliment that is and how good it makes me feel to know that we are carrying on the home and cooking crafts of our ancestors. Debbie, Sorry to post again, but wonder if you have any thoughts. And if you use Splenda, would you please come back and let us know how it worked for you. The best I can do is to get 8 whole figs in a 2-cup measuring cup. Thanks so much for taking the time to leave a comment, Kitty. Bayou Woman on July 18, 2010 at 6:23 PM said. I do have shrinking of my green fig preserve today. Just wanted to Thank You for posting this recipe and the photos. Thank you for a recipe with half the sugar of most fig preserves. Next I add chicken broth and red wine (I generally use about 4 parts chicken broth to 1 part wine. Preserves may be stored in fridge for up to one month without the bath. My mother even skipped the granny bath all together, and all four of us kids survived. As you know, slow cookers suggest using less liquid than a recipe normally calls for. Do you know not to use the ones that are burst open. You can ignore the email I sent you as I see here you went ahead and left public comment. Dottie on September 12, 2009 at 5:26 PM said. Yet they were soft enough to pluck right off, and if I closed my eyes and imagined that I was biting into a ripe fig, then it was just so. Stirring them too roughly and overcooking them turns them mushy. I hope you used the recipes here and that they work well for you. Debbie Henson on July 3, 2010 at 8:43 PM said. Bayou Woman on July 22, 2010 at 7:53 AM said. Bayou Woman on August 5, 2013 at 7:36 AM said. Bayou Woman on June 10, 2009 at 11:42 AM said. I (finally) have no more figs to preserve this year. Usually when we are there the figs are ripening. Males have bare, red skin around the eye, contrasting against a black crown and grey neck and throat. I think I may try my next batch with Grand Marnier and will let you know how that comes out. I am here in LA and have a tree that is putting out figs right now. Lorrainebow on August 1, 2009 at 7:33 PM said. We give away Community Coffee products here weekly. I managed to eat one half-ripe off the tree this morning before it was snatched out of my hand by a possessive starling. Please come back and let us know how you like the fig preserves, ok. Bayou Woman on July 9, 2010 at 12:50 PM said. Kerry on August 4, 2008 at 12:57 PM said. In a large, heavy pot, add all the above ingredients. DO NOT LEAVE POT UNATTENDED because burning happens quickly. DO NOT LEAVE POT UNATTENDED because burning happens quickly. Bought a dozen half pint jars for fig preserves. I cross paths with folks from all departments in my line of work. They are so beautiful to give as gifts at Christmas time. Place in hot oil(enough to cover half tart). I did not add as much liquid as recomended. Ellen on August 21, 2008 at 11:11 AM said. Bayou Woman on July 12, 2010 at 9:12 AM said. Janice on July 15, 2009 at 10:55 AM said. Just wanted to let you know that I made a 2nd batch, this time with Bourbon, and it came out amazing. Ruth on September 15, 2009 at 9:59 AM said. Maggie on October 25, 2009 at 7:49 PM said. Margaret on September 12, 2010 at 3:56 AM said. Been raining all of July here in Alabama and there are plenty of figs. Ron Breaux on June 28, 2010 at 8:07 PM said. They were easy to send to my friends overseas. Thanks for stopping by and if you make a comment on the home page (recipe for easy gumbo) you will have a chance to win a prize for your kitchen. Ruth on September 18, 2009 at 6:06 AM said. Hi- I have used your recipe for the figs and it is great. I canned twelve jars and they look good and taste great. They thicken right up after transferring to a pot on the stove. We are getting a ton of figs off our 4 trees right now, and they are splitting with all the rain. Good luck. This past winter, half the ancient tree died and broke off, and the remaining half seems to miss it. Debbie, we corresponded awhile back as I was trying to replicate some great preserved figs (not fig preserves) that I had growing up. Let me refer you to this recipe, which is the same recipe, but the figs stay whole. I prepared my figs in a crock pot, cooked on low overnight. Kelly (Parks) Rolland on July 16, 2009 at 2:27 PM said. The baking soda is not something I use, but my cousin does. My grandmothers stayed whole and you could just pick them up and plop in your mouth or put on plate and cut up, are these that way. Marilyn on September 20, 2010 at 12:22 PM said. Splenda does not retain any of the same properties as sugar when it comes to thickening and setting them. I took your advice, and recipe, and have read every comment since, and made them with black mission figs. Pat Smith on July 19, 2009 at 12:59 AM said. Less sugar is best for us who have much figs and can use but much weight and need to lose. We have a lot of interaction on this blog about current events, family life, and bayou culture. Is your yield wrong or did I do something wrong. The result is so good and well worth the time. Peter Kamstra on January 8, 2009 at 5:26 AM said. Turned out great and I imagine I will try and make more as they keep on making more. The fig in south Georgia are finally ready to pick. Add cream mixture to bowl and whisk gently to combine. Shelby on August 15, 2008 at 12:53 PM said. Using oven mitt and hot pad, put the hots lids on the hot. Welcome to the bayou and thanks so much for your kind words. Bayou Woman on July 9, 2011 at 9:33 AM said. When I fill each jar, I make sure I put a slice in each, about halfway into the jar. The few I picked this am came right off the tree easily, but a couple look greener than the ones in the pictures. I had canned figs before but I never knew how much sugar or water was needed. Bayou Woman on July 29, 2016 at 1:39 PM said. I only added about 1 cup of sugar and cooked down to a conserve consistency. I cooked the figs for hours and when you take the lemon out it is like candied lemon. PLMK because my figs will be ready to pick in a couple of weeks. Is it necessary to wash with baking soda. Linda Preston on July 26, 2009 at 10:23 AM said. Stephanie Millwee on July 24, 2010 at 5:56 PM said. Mostly sedentary, but undergoes some nomadic movements, particularly southwards into Victoria. Southern Louisiana is one of the most beautiful places on earth. Then please come back here and let me know how it went. Ephemerata on July 15, 2010 at 1:25 PM said. Gerry Mills on July 5, 2011 at 12:18 PM said. Thanks for the recipe, it is the best of the many that I have tried over the years. This is my first go-round with the fig thing. I live in central fl and not sure when they ripen. My Aunt Cora used it 60 years before that (neither with lemon). Liz B on September 26, 2010 at 12:37 PM said. Maggie on November 1, 2009 at 9:23 AM said. It just gives me such a great sense of fulfillment that we are still learning from each other by sharing what they taught us years ago. I used to make strawberry preserves, so know the canning drill, but am looking for a good, simple recipe. I have put in an order with a guy who works with my husband for some small peaches. i put a slice in each jar. If anyone knows how to make these I would appreciate the recipe. This might seem a dumb question, but why would you harvest unripe figs. My county extension agent said to bathe them for at least 45 minutes to prevent botulism. Anyone else reading this had good success with freezing figs. As above you have to taste the preserves as to not add too much Splenda just like sugar. Thanks for much for coming back and reporting how well your crock pot worked. Karen Hilinski on August 20, 2009 at 7:23 AM said. It will only take a minute to leave a comment and you will be automatically entered. Bayou Woman on September 7, 2008 at 4:27 AM said. But I have to caution you that some of our readers made the fig preserve recipe using peach-flavored Jello, and they did not taste good. However, I might have to go look up long-term freezing like you are talking about. The figs are the fattest, sweetest figs I have ever tasted. I guess I can pick a few everyday and freeze them until I get enough. The remainder of the body is olive-green, except for a white under-tail area. Bayou Woman on July 5, 2011 at 12:52 PM said. Correct that the figs do not thicken in the crock pot because there is not evaporation. First by loving family and secondly by great folks like you who take the time to leave encouraging comments here. Please come back and let us know how the recipe worked for you, ok. The mock preserves are already finished, with the lids satisfyingly pinging away. You are the most informative source I have found. The main thing about splenda is not to measure the same as sugar, use less because it comes out to sweet. Mostly, I want to figs to remain whole, not fall apart or mush like I assume fig preserves would do. Barbara - Texas on August 28, 2009 at 8:24 PM said. Thanks again for coming back and letting us know how you liked the recipe. She wants me to reserve a batch of the fig syrup and cook her a batch of lemon slices. Somehow, they just knew how to add the right proportions. Noel Rodriguez on July 10, 2010 at 11:59 AM said. When they are in season, that is what I have for breakfast straight off the tree. Christine Browne on November 8, 2010 at 1:03 PM said. As I mentioned to another reader, I am not familiar with green fig preserves. I feel the same way you do about carrying on the memories and good times. Granny Bath is when you boil the filled jars in the big canning pot of water for the time that each recipe calls for. Thanks so much for replying to my first comment on your fabulous fig preserves. I forgot to do that on my first two batches. Thanks so much for the recipe for the fig preserves. By the way, my family and friends love this recipe and I have had to share it with them. No, Debbie, you put them in WHOLE, as they will fall apart some as they cook. It is really a good one and makes several jars. I do believe I answered that question just a couple comments above yours. Bayou Woman on August 3, 2009 at 10:08 AM said. I, too, wanted to know why the baking soda wash and finally found an inquiry in all those replies. There are still a few hanging on out there, but I think those will just have to go from tree to mouth. Giving home-made gifts is also a very rewarding thing to do, speaking from my own personal experience. Saturday I managed to pick 1 gallon of ripe figs, while the birds devoured at least as many. Bayou Woman on September 3, 2009 at 8:49 PM said. No, I have never done the kumquats, but I have a friend who has a tree. Pat Smith on July 24, 2009 at 12:09 PM said. Made the whole fig preserves, some grape fig preserves and some straxberry fig preserves. My family recipe calls for (North La) 10 lbs sugar to 4 gal figs. Two lemons is a typo and someone wasted a batch of figs by using 2 whole lemons (entirely my fault) and they were bitter. Bayou Woman on July 31, 2009 at 5:26 PM said. Bayou Woman on July 16, 2009 at 12:17 PM said. Cook on low for about three hours, stirring occasionally so mixture does not stick or burn. Consistency: a bit tough, but would try again with another kind of fig if I can find it. It was very nice that Debbie took the time to show us all how she makes fig jam and your sarcasm is really unfair. I thought I was going to get some figs from her tree but they never could get anyone to climb to the top for the remaining ones so the birds got them. Lisa on September 7, 2011 at 9:59 AM said. Delicious. So this weekend I made a batch using 20 cups of figs. Bayou Woman on July 6, 2011 at 3:52 PM said. There are two distinct colour forms of the males of this species. John on September 5, 2013 at 7:23 AM said. Thanks so much for all you are doing to raise awareness of the wetlands. I may make a batch with the burbon, as one person suggested in the comments above.

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