I’ll be honest with you. I had never eaten a fig until last week sometime. I’ve always seen fig newtons, and knew I didn’t like them. Never had I appreciated a fresh fig right off the tree. I’m a changed woman.
I scoured the internet and found a source for fancy fig recipes… let me see, where did I bookmark it? AH! Here it is, California Figs – Recipes.
I ended up overwhelming myself with too many variations and simply made a batch of figs into preserves. It was quick, it only took about 15 minutes, then I went on with my day.
HERE’S ALL I DID
- 1 pint of fresh ripe figs (15 small figs), roughly chopped
- 2 tablespoons sugar
- 2 tablespoons honey
- 1/2 cup water
- 1 teaspoon fresh lemon juice
Put all the ingredients EXCEPT lemon juice in a small sauce pan over medium high heat. Bring to a boil, then reduce heat to medium. Simmer uncovered until a sauce forms and thickens, 10 minutes or so. Allow to cool, stir in lemon juice and transfer to a clean glass jar.
I plan to eat it all in about a week. A little on my morning toast, or spread on crackers for an afternoon snack.
Be sure and share this recipe with your fig loving friends.
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On the side…
I love to listen to Jazz while I’m cooking. I’ve been on a Duke Ellington kick here lately.