I will be so glad when figs are ready! We are down to only two pints. My son asked for the recipe.
1 gallon figs
2 quarts sugar
juice of 1 lemon
Select ripe but not soft figs. Wash and cut off stems. Place alternate layers of sugar and figs in an enamel or aluminum kettle. Cover (with a dishcloth if you don't have a lid for the kettle). Let stand overnight. Put over medium heat and bring to a boil. Keep a good slow boil. Cook until tender, transparent, and amber colored (about 1 to 1 1/2 hours); stirring frequently to prevent sticking and scorching. Add lemon juice. Cook 10 minutes longer. Fill hot, dry, sterilized jars to 1/2-inch from the top. Close and seal.
We like our figs chewy. Cook longer being extremely careful not to scorch your preserves.
You can't have the above recipe without a good preserve cake recipe!
3 cups flour
1/4 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter
2 cups sugar
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 cup preserves
1 to 1 1/2 cups nuts, chopped
Sift together flour, cloves, cinnamon, and salt. Cream butter, sugar, eggs, and vanilla. Combine buttermilk and soda. Mix buttermilk mixture into creamed mixture. Add flour mixture mixing well. Add preserves. Blend well. Stir in chopped nuts. Bake in a greased and floured tube or Bundt pan at 325 degrees for 1 hour and 40 minutes.
You can use any variety of preserves that you want; we just happen to like figs.
You can also stir up a powdered sugar glaze to go on top, if desired.
If you don't have buttermilk, stir 1 teaspoon vinegar or lemon juice into a cup of regular milk.