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. ruclips.net/video/N5Ry8TLnMlM/видео.html
@@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?
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.
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.
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 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.
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
Thanks so much for sharing this recipe. I created some fig preserves a couple of years ago using another recipe from RUclips 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!
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!
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!!
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.
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 ?..
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!
Rosalind once. Hi. Thanks for the kind comment. Please see this link. ruclips.net/video/gDt-0nYUHeA/видео.html Toward the end of the video, I open a jar of figs :)
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!
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.
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.
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.
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!
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.
Forever years ago I tried to make Fig Preserves to no avail. I saw your video and thought hummm, I think I am going to try it and ... wow ... the figs turned out awesome and I will be making them every year. Thank you for sharing.
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.
@@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!
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.
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 RUclips 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! 😊👍
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 RUclips, 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!
Thank you. I’m canning figs now, but the way my mom did it is taking longer. Putting jars on a pan in the oven will make sterilizing jars easier than putting in a pot of boiling water. Thank you!
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.
I used your recipe to can 5 pints, 4 half pints and one jar of fig syrup last night. They turned out fabulous! Thank you! I have fresh strawberries in the fridge right now. I’m wondering if I can do these the same way or maybe even combine the figs and strawberries. It sounds delicious but I don’t want to mess up and ruin a great canning recipe!
Hi. You could make strawberry jam or strawberry freezer jam. We have videos for both. Great news on the fig preserves!! My gigs are just now getting ripe.
sandra burke. Thanks for the kind words. Look for a new apple jelly video that should be out this weekend. Tomorrow i’m making apple jelly from apple juice. It’s fast, easy, and makes great jelly. I made a batch about a month ago and the family loves it.
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.
@@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?
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.
UsefulKnowledge they weren't all the way cooled and I tried one. Ooooowweeeee. Made me feel like I was in Louisiana eating biscuits. This was the perfect tutorial/recipe. I so appreciate you sharing this. I have to make biscuits now. Bye.
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.
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.
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.
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?
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 RUclips 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.
My great grandmother would do this for us. My grandma didn't learn. My mom didn't learn - shame on them! lol She would serve this with fresh cheese (queso fresco) light and somewhat sharp cheese I don't know if its nostalgia but in my opinion the best dessert I ever had, was this dish. In her recipe though they always used to be very dark kind of brown colored.. should I dehydrate them first to get that color or should I cook longer?
Good grief you have my mouth watering!! Thanks for sharing. Since the figs were very dark, they could have been cooked down some more. I’m going to try these that cheese!
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!
Great video!! Man my mouth is watering!! They look simply delish !!! Can’t wait till my two dog trees bear fruit! Maybe next year :) I just planted them this year from cuttings :)
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!!
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.
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Thanks I will try it
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. ruclips.net/video/N5Ry8TLnMlM/видео.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?
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 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!!
This Is now my go to fig preserve recipe!! Easy and delicious!
Thanks!!
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 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.
Funny how some of the best recipes are simple and basic. Thanks for sharing this great recipe!
Really good recipe
bro, thank you for this information. God bless you.
Absolutely and God Bless You also!!
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.
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!!
Thanks so much for sharing this recipe. I created some fig preserves a couple of years ago using another recipe from RUclips 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!
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!
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!!
I do mine the same except I give them a 45 min water bath to seal and preserve . Thanks for the video.
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!!
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.
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 ?..
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!
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!
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 made them the same way only I added vanilla. Ooooh. Yummy
OHHHHHHH! Vanilla sounds good!
I used your recipe Saturday and caned 15 pints of figs they true out really good
Awesome!! I’m jealous. My fig trees are struggling this year. Looks like I might get a decent harvest in a few weeks.
@@useful.knowledge we have had lots of rain in the south
I like that. Getting ready to do a few jars for the first time.
I’m jealous!! My figs are about a month from being ready.
Great presentation!!
Thanks!
I am making this right now. Thank you for sharing
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. ruclips.net/video/gDt-0nYUHeA/видео.html Toward the end of the video, I open a jar of figs :)
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!
Great video. Thanks for this information.
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.
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!
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! I received some figs frozen, didn't know what to do with them. I going to preserve them. Appreciate the info
Thanks!
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.
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!
I might just try a small batch. Good videom
Thank you so much for sharing this amazing recipe 👌👏
Thanks and glad you like it. Fig preserves are my favorite!!
Very simple! Thank you very much, for sharing
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.
Great idea ! Except you don't need 6 cups of sugar , I made it with 3 it tastes so sweet 😊
Forever years ago I tried to make Fig Preserves to no avail. I saw your video and thought hummm, I think I am going to try it and ... wow ... the figs turned out awesome and I will be making them every year. Thank you for sharing.
Awesome!! Mamaw's old recipe is still working year after year! I just made two batches last night and made biscuits this morning to sample them. Yum!
I love to pour my left over fig syrup on ice cream delicious !!!
Imma try that
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.
Awesome! Thank you. Just canned our figs.
Mel B. Awesome! I’ve doing the same.
Useful Knowledge fig season is here 😊
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!
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.
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!
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.
Great video. I can’t wait to give this a try this weekend
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 RUclips 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! 😊👍
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!
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 RUclips, 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
Thank you. I’m canning figs now, but the way my mom did it is taking longer. Putting jars on a pan in the oven will make sterilizing jars easier than putting in a pot of boiling water. Thank you!
Hi. I came up with that oven trick about twenty years ago after I got tired of that hot boiling water on my hands. Enjoy those figs!
Great recipe, thank you!
Thanks!
Just made a small batch!!! Great recipe 👌 😋
Sounds great! I’m jealous! Mine are not quite ripe yet. Enjoy!
I used your recipe and my preserves are very good.
Awesome! Thanks! I just made a batch myself. I love fig preserves.
The best one I've seen,thanks
Lytricia. Thanks very much!
Love this recipe!
Thanks!
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!!
Dude! Thanks a ton, my Mom and I love 💕 em and will make em and get back with you.
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
Thank you for the very clear, no-nonsense video! Thanks for the tip of putting them upside down for a bit.
Thanks for the kind comments. My wife and I made 7 pints of fig preserves last night. All the best!
Great stuff there👍
Thanks!!
Fig balls ! Yummy !❤❤❤❤
Thanks for sharing.
One of my favorites!
I used your recipe to can 5 pints, 4 half pints and one jar of fig syrup last night. They turned out fabulous! Thank you!
I have fresh strawberries in the fridge right now. I’m wondering if I can do these the same way or maybe even combine the figs and strawberries. It sounds delicious but I don’t want to mess up and ruin a great canning recipe!
Hi. You could make strawberry jam or strawberry freezer jam. We have videos for both. Great news on the fig preserves!! My gigs are just now getting ripe.
Yes. Strawberry Fig Jam. Its delicious
I love your canning recipes,wish you would do more.Your canned tomato recipe was easy and turned out perfect.
sandra burke. Thanks for the kind words. Look for a new apple jelly video that should be out this weekend. Tomorrow i’m making apple jelly from apple juice. It’s fast, easy, and makes great jelly. I made a batch about a month ago and the family loves it.
Thanks great video as we can’t give enough figs away!
James Turek yummm I’ll gratefully take some off your hands 🤪
My grandmama in Alabama used to make them just like this including turning them upside down. great video, thanks!
Thanks! That is exactly how I got into canning. My grandmother canned so many fig preserves that the jars lined the walls in her kitchen.
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!
Awsome 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!
Making these now....with a twist.
👀. Do share…
You have great info..thank you!
My granddaughter can't have this much processed white sugar...what is the best substitute?
This is fantastic. Thanks so much!
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!!!
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!
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.
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!!!
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
Nice
Mine are simmering now. It already tastes good.
Jeralyn. Hi. Sounds good! Best of luck! It was a real good year for figs.
UsefulKnowledge they weren't all the way cooled and I tried one. Ooooowweeeee. Made me feel like I was in Louisiana eating biscuits. This was the perfect tutorial/recipe. I so appreciate you sharing this. I have to make biscuits now. Bye.
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.
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.
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.
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.
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?
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 RUclips 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.
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 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.
My great grandmother would do this for us. My grandma didn't learn. My mom didn't learn - shame on them! lol
She would serve this with fresh cheese (queso fresco) light and somewhat sharp cheese
I don't know if its nostalgia but in my opinion the best dessert I ever had, was this dish.
In her recipe though they always used to be very dark kind of brown colored.. should I dehydrate them first to get that color or should I cook longer?
Good grief you have my mouth watering!! Thanks for sharing. Since the figs were very dark, they could have been cooked down some more. I’m going to try these that cheese!
What about dissolving the sugar in the water first and then adding the figs?
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!
Great video!! Man my mouth is watering!! They look simply delish !!! Can’t wait till my two dog trees bear fruit! Maybe next year :) I just planted them this year from cuttings :)
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!!
only used the all dark ones never knew you could use the partual green ones
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.